Emilie Goldstein and I met through Big Sky Cafe in downtown San Luis Obispo, where she was pastry chef and then executive chef over the course of 12 years. These days, she cooks for Trumpet Vine catering, based out of Paso Robles. Emilie is interesting for lots of reasons, but I especially wanted her take on what it’s like to undergo gastric bypass surgery for weight loss, which she did in 2016. We talked about what that was like for a busy chef, and how she felt more heard after she lost 160 pounds. We also discussed what it’s like to be raised by a Southern mom and a Jewish dad, how that impacted the way she ate as a child and now as an adult, and about her dreams for the future.