Rising Stars: Meet Eloisa of Los Angeles, California

Today we’d like to introduce you to Eloisa.

Eloisa, we appreciate you taking the time to share your story with us today. Where does your story begin?
My story started like all passions, at young age. As a child you’d find me outside making food out of sticks and mud. I was fully immersed in the beauty of cooking and how it involves all of your senses. I am the proud child of immigrant parents, whom in sought after the American Dream, fled violence in Mexico eventually settling in Southeast Los Angeles. In an urban neighborhood with a majority of minority populations, we had extremely limited access to healthy food. My city was overrun by liquor stores and fast food chains, I saw an increase in malnourishment and obesity rates across my community. It didn’t feel fair to me that eating healthy was considered a luxury. This is where my interest in food and accessibility to nutrition flourished. After graduating from the Institute of Culinary Education in Health Supportive Culinary Arts, I began working in a culinary program that reflected my values in serving my community (pun intended)! In this program, the kitchen was my classroom and for many it was a safe space. The meals we served daily may be the most stable part of the day for many of the people we fed. I treated every plate with the same respect as I would at a fine dining restaurant. Coming from a food desert, I know what it’s like to lack access to high-quality meals so being the one to provide them was a full circle moment for me. While working this program, I felt a sense of restlessness and drive to strive for more. I eventually left the kitchen to pursue my path as a Dietitian. I have transitioned my teaching from a physical kitchen to a digital one, using my platform as an advocate for nutrition on a larger scale.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The road is as rough as rocky road ice cream haha, but I always believe if the road isn’t rough you aren’t working hard enough. I faced a couple internal challenges, one being the narrative that being a chef wasn’t a “legitimate” career. After overcoming that I realized that being a woman in this field was an even steeper climb. Ironically it is a male dominated industry. Shattering the glass ceiling felt like I would bleed out before I even broke through the other side. Now as a student, I’m seeing a new environment, where my peers don’t have the access or education to fuel their bodies properly.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’m currently a chef and dietitian student whose goal is to change the way people think about nutrition. I focus on curating balanced meals for anyone looking to be more in tune with their bodies. I am able to combine evidence based nutrition with classic culinary techniques, making sure I provide more to the table than just a good meal. I’m really proud to be able to bridge the gap between good food and nutrition. This allows me to reach people where they are and grow my community. Having my work shared throughout social media gives me a unique platform to strive for real change.

What sort of changes are you expecting over the next 5-10 years?
I am excited to continue being an advocate for health. As the industry is moving more towards the media, my goal over the next decade is to complete my journey in becoming a Registered Dietitian. I look forward to leveraging my media presence to share my progress with my online community.

Contact Info:

• Instagram: https://www.instagram.com/thebakingkarrott/
• LinkedIn: https://www.linkedin.com/in/keloisapena
• Youtube: http://www.youtube.com/@thebakingkarrott

Image Credits
Eloisa Pena