Ellie Basch grew up in a family of Chinese-Indonesian cooks. She began her cooking career at The Southern Inn in Lexington, VA, and worked on every kitchen duty, from making sandwiches to line cooking to baking breads. With her extensive knowledge of spices and herbs, Ellie developed her signature style: fresh, flavorful and healthy. Ellie launched Everyday Gourmet in 2002. In 2012, Women Chefs and Restaurateurs selected Ellie to receive the Barbara Tropp Memorial Internship to study Chinese cuisine. Ellie spent 3 weeks cooking at the Black Sesame Kitchen in Beijing and a week exploring the food of Fujian, the province from which Ellie’s grandparents emigrated. Throughout her Richmond cooking career, Ellie has worked at the Jefferson Hotel and The Bull and The Bear Club. She also designed and launched New Visions New Venture’s Breadwinners Program, a non-profit program that helps low income women start their own food business.