From a Pillsbury bake-off to a hungry family, Emily Schuermann’s cooking is about navigating life in all of its seasons, from the ages and needs of her children to summer salads and winter comfort foods.
Schuermann has been teaching a variety of cooking classes at The Well since its opening Nov. 12, so I already knew she was a community favorite.
I wanted to learn more about her cooking philosophy and how the simple yet almost magical recipes she designs and teaches evolved.
“I have a master’s in mechanical engineering and worked in that field for six years,” Schuermann said. “When I had kids, I became a stay-at-home mom who started watching the Food Network when I was on bedrest while pregnant with my last child.”
At that point, she had a favorite recipe she made, an Asian chicken coleslaw salad she had adapted from a restaurant menu.