Chef Emily Schlieper, a culinary adventurer with a penchant for learning and a love for all things food, opens up about her favorite eats and the journey that led her to become a chef. Schlieper's story begins with a simple sandwich, a roast beef sandwich with horseradish mayo and shaved red onions, which sparked her realization that food could be more than just sustenance. This realization led her on a path of exploration, where she sought to learn and master various culinary skills.
Schlieper's resume is a testament to her versatility and passion. She has worked in a variety of settings, from upscale bistros to casual beer parks, and has honed her skills at butcher shops, bakeries, and gourmet grocers. During the lockdown, she and her husband, Andrew, launched Clementine Catering, offering upscale comfort food. Now, she is a key player at Lancaster Smokehouse and Back of House Pizza, where she develops recipes and features pies with chefs Tim Borys and Ofelia Clarke.
In this interview with CBC K-W's Jasmine Mangalaseril, Schlieper reveals her favorite ingredients, dishes, and even her dream career as a photographer. She shares her thoughts on the importance of serving food with dignity and her love for risotto and hot dogs. Schlieper also recommends her favorite local spots for dining, including La Lola Tapas Bar and Boathouse DTK, and her go-to bakery, Crushed Almond.
One of the most intriguing aspects of Schlieper's story is her admission that she initially disliked Alfredo sauce as a child. This highlights the subjective nature of taste and how experiences can shape our preferences. Her favorite comfort food, pupusas and empanadas from America Latina, showcases her appreciation for diverse cuisines and her ability to find joy in a variety of dishes.
Schlieper's journey is a testament to the power of curiosity and the endless possibilities in the culinary world. Her openness to learning and her desire to know 'all the things' have led her to become a respected chef and a valuable contributor to the Kitchener-Waterloo food scene. As she continues to explore and innovate, her impact on the local food culture is sure to be long-lasting.
