In the ever-evolving world of health-conscious cuisine, Erin Leeds of Garden Butcher is at the forefront of innovation and taste. From her days as a Division 1 college athlete to her culinary adventures across continents, Erin’s passion for health and wellness has been the driving force behind her remarkable journey. In this exclusive feature, she shares insights into her background, her culinary philosophy, and the vision that fuels Garden Butcher, her thriving health food company.
“Growing up in an athletic and health-focused family laid the foundation for my journey,” Erin reminisces. “My collegiate softball career at Charleston Southern introduced me to the importance of nourishing my body for peak performance.”
Erin’s professional trajectory took her from the kitchens of renowned restaurants to private homes, where she served as a personal chef.
“I worked as a private chef for families,” she recalls. “But when we moved to Florida and started our family, I felt the pull to do something more, something that would allow me to provide nutritious meals for not only my own family but the community as well.”
Transitioning from her role as a private chef to a storefront owner wasn’t without its challenges, but Erin’s unwavering commitment to her mission kept her driven.
“I wanted to offer more than just prepared meals; I wanted to foster a sense of community around healthy living,” she explains.
“At Garden Butcher, we believe that food should not only taste good but also be good for you,” Erin asserts. “We are entirely seed oil-free, focusing instead on organic, inflammation-friendly oils. All of our cooking is only with organic extra virgin olive oil, organic coconut oil, or organic avocado oil.”
Embracing the seasonal and local ethos, Garden Butcher ensures that their menu reflects the freshest produce available.
“Cooking with seasonal, local ingredients not only reduces our carbon footprint but also enhances the nutritional value of our dishes,” Erin explains.
“Pastry school taught me the precision and science behind baking, which has been invaluable in crafting our gluten-free offerings,” she shares. “That’s about tasting and tweaking, and pastry is a science. You have to be more precise and accurate.”
Reflecting on the culinary landscape, Erin emphasizes the importance of appealing to a wide audience. “We try to appeal to a large group. I don’t like being tagged as just healthy food because people think it’s ‘good for being healthy’,” she notes. “Our menu is pretty diverse, and we have fun getting inventive with flavors.”
With a menu inspired by Erin’s culinary journey and commitment to quality ingredients, Garden Butcher has garnered acclaim for its flavorful and nourishing offerings.
“All of our chefs have great experience,” Erin proudly states. “Our food is good because we have a great team and know how to season and flavor things.”
Looking ahead, Erin is excited about the possibilities for Garden Butcher’s expansion, fueled by partnerships with like-minded organizations and a growing demand for health-focused dining options.
“We’re not just selling food; we’re nourishing bodies and inspiring healthier lifestyles,” she concludes.
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