Tieghan Gerard, the brilliant mind behind the online food destination "Half Baked Harvest," has garnered immense acclaim not only for her mouth-watering recipes but also for her unique perspective on culinary creativity. With a keen eye for innovation and a passion for blending flavors, Tieghan has single-handedly revolutionized the way we view and savor food.

In this interview, we explore Tieghan's inspiration to break free from culinary norms and her relentless pursuit of flavor combinations that truly stimulate our senses. We get a glimpse into her creative process and learn about the transformative influence that her inventive recipes have had on the cooking landscape. From food bloggers to Michelin-starred chefs, Tieghan's artistry has captured the hearts and appetites of countless individuals around the world.

In anticipation of our 2024 Food Revolution Issue, I am thrilled to present to you an exclusive interview with Tieghan, a culinary force to be reckoned with. Join me as I sat with Tieghan and delved into her journey in redefining the way we approach food.

What inspired your culinary journey and led you to become a prominent figure in the food industry?

This path was born from my love of cooking and sharing that joy with my family. I come from a large family of eight children. As you can imagine, mealtimes were chaotic, so that’s where my journey began. In my attempt to reduce some of the chaos, I taught myself how to cook. I soon realized that I could show my love through cooking by creating meals for the people I care about most. Now, I get to do it for millions of people, which keeps me motivated every day!

In the current food landscape, what trends or changes do you foresee shaping the way people approach cooking and dining in the future?

Food trends vary by region and are changing constantly. I see a large focus on quality and tracing foods back to their origin sources. It's important to know where our food comes from. I think people are becoming more aware of this. I also think sustainability is important going forward. An easy way to begin practicing sustainability can be as simple as using what's in your pantry.

I also feel strongly about promoting an environment that's less about diet culture and more about eating real food. That means food with real ingredients and no additives or preservatives. I know this may not always be possible, but this is what I gravitate towards when developing recipes and cooking for my family and loved ones.

Your recipes often blend creativity with comfort. How do you strike a balance between innovative flavors and the familiar, making your dishes accessible to a wide audience?

Keeping recipes creative yet approachable is so important and can be much easier than people think! I try to use ingredients that are readily accessible for most. Sometimes, that means just using a simple cheddar cheese instead of something fancier that not everyone can access. Trust me, no one will complain if you use Swiss cheese from the supermarket versus a fancy Gruyère from a specialty market. I try to use what's in my pantry and available at my local grocery stores. This also incentivizes me to get creative with what I have and to come up with new spins and ideas! I always say, "use what you got!"

This issue of BELLA magazine emphasizes a "Food Revolution." What role do you believe food plays in driving societal change, whether it's related to sustainability, inclusivity, or cultural appreciation?

Food brings people together. Food is and always has been the center of society. Nothing is more special than pouring your love into a meal and having family, friends, and loved ones gather around and enjoy it together. The kitchen is a place of community and happiness. That's why I love what I do so much! It means so much to me that I can bring joy to those around me.

Beyond that, I also hope to affect environmental change, even if it's only in a small way. Teaching people to cook using unprocessed foods and to use what's in their pantry can also help the environment. Heavily processed foods usually have a higher carbon footprint than real food. And if you aren't making a trip to the grocery store, that helps the environment too. Small changes eventually lead to larger ones!

As a successful food influencer, how have you navigated the evolving digital landscape to continue to connect with your audience and keep your content fresh and engaging?

Constant evolution! You must be able to change and adapt very quickly in the digital space. You have to keep people on their toes and get them excited for what's next! Don't do the same thing every day.

Shoot Credits

Creative Direction: Black Pixel Productions + Vanessa Coppes

Photography: Brent lee

Makeup Artist: Chris Lanston

Hair: Katie Rotie

Stylists: Mindy Gura + Paula Orlan

Assistance: Isabella Alvarez, Valentina Rivera, Mehr Chaudhary

Location: casa bond noho