Heidi Whitney-Schile on Ambar Estate, culinary climbing, and failing forward

Heidi Whitney-Schile didn't set out to become a brilliant chef, but food and the love of cooking and baking started at a pretty young age and it continued through college (she cooked for her roommates) and she used cooking as therapy when she found herself in a job she didn't love. When a friend asked if she would bake a wedding cake, Heidi decided right then and there - if the cake was a hit, she would quit her job and go to culinary school. The cake was a hit. Over the next several years, Heidi had intentful culinary moves that she says helped her grow, learn, push her boundaries and comfort zone. She says one of her first chefs told her "there's no failing in the kitchen," and Heidi calls it "failing forward." She says every oops or wrong turn has always led to personal growth. She's currently the winery chef at Ambar Estate (the story of getting here is a good one) where she believes she's found her happy place.