CHEF EMILY DRUCKER

Born and raised in New York City, Emily started cooking as soon as she was old enough to stand on a step stool to reach the kitchen counter. As she taught herself how to cook through culinary school textbooks, she landed her first internship at Del Posto (1 Michelin Star) at age 15, and then proceeded to work at some of the most widely-acclaimed restaurants in NYC over the next ten years, including Jean Georges' Public Hotel (where she ran the pastry program for two years), Meadowsweet (1 Michelin Star), Maloney & Porcelli, Dirt Candy (1 Michelin Star), and Ci Siamo, where she was the opening Executive Pastry Chef. Emily also placed second on Food Network's Chopped. She currently is a full-time neuropsychology student and owns a micro-bakery called Dirty Bird Sweets.