Emiliana grew up in Venezuela where she landed her first restaurant job at the age of fifteen. After graduating from the Culinary Institute of America in 2002 she moved from New York to San Francisco. Where she's worked ever since. In 2011 she joined La Cocina’s incubator program and started her own pickling business, Jarred SF Brine. She now finds herself back at La Cocina but at the other side of the table. As the program manager she gets to work directly with entrepreneurs as they grow and formalize their food businesses.