Today we’d like to introduce you to Erin Willis
Hi Erin, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Cooking is in my blood. I was born into a family of incredible cooks and started learning at a very young age. Some of the highlights of my youth was visiting my grandmother for weeks on end, shadowing her at work, where she owned a grocery store in Fort Worth and then watching/learning in her kitchen as she prepared dinner. She was an exceptional cook, cooking everything from traditional Jewish meals to the most fabulous desserts I had ever eaten. It was with her and my mom that my love for food rooted and, as I grew older, my food world expanded by learning more and traveling throughout Europe. It was there that I decided to further my career as a chef.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Becoming a chef isn’t easy and there are those that think that they can be called a chef when they haven’t the experience nor the training. It’s a “life’s work” and we (chefs) are constantly learning, training, engaging, staying up to date, getting certified, getting reviewed, being judged, overworked, underpaid and always tired. However, for those have a a true passion for food, we do it every day knowing that not every customer can be satisfied.
And, for a lot of chefs in this country, truly remarkable chefs had to let go of their dreams because of COVID, including myself. Restaurants aren’t the same anymore since then, with closings every month because of lasting effect of COVID or, like most family owned restaurants, can’t keep up with the corporate entities.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Closing RM 1220 Bistro was a dagger to my heart. Once closed, I took much needed time off to reevaluate myself. I was mentally, emotionally and physically exhausted as well as my health was deteriorating. Self reflection, rest, as well as learning what I needed in life, eventually led me to a healthier relationship with myself and starting a new business, EatMoreDFW. I now offer consulting, working exclusively for private clients and vendors from everything to meal prep, private dinners, wine and spirit dinners, tastings, cooking classes and more.
I am consistently learning about new foods, preparation, how restaurants should and should not be run as well as stay in contact with colleagues and vendors to offer even better experiences to my clients. And, even as I grow older, continuous learning now has me not only specializing in tailored menus similar to RM 1220 and previous venues, but for those with needs focusing on Blue Zone, Mediterranean and Macrobiotics. Having incorporated that into my repertoire, my client base has expanded.
Having been in the business for over 30 years, working in multiple restaurants, clubs, resorts, companies and private homes gives me the “edge” to offer these types of services to my clients.
What’s next?
I am constantly thinking about this! My hope, once I “hang my toque”, is to continue traveling the world, and experience tasting all the food it has to offer. I don’t think I’ll ever hang my apron though!
Big plans coming up is celebrating my daughter when she gets married next fall as well as working with Dallas College to offer cooking classes.
As for big changes, I’m just working on sitting in the back seat for now and see where the road takes me, as long as it involves food!
Contact Info:
- Website: https://brand.page/eatmoredfw
- Instagram: EatMoreDFW
- Facebook: EatMoreDFW
Image Credits
Erin Willis
