Haile Thomas

Born: Dallas, TX — 2000 / Living: New York, NY

Interview by Speciwomen — June 2017

Speciwomen: Tell us about yourself.

Haile Thomas: I’m 16 years old, a youth health activist, speaker, plant-based chef, the youngest certified integrative nutrition health coach, and CEO of the HAPPY Organization. I’m also a lover of food photography and cinematography.

S: Why food?

HT: Honestly, I love that I didn't choose food, but that it came to me through a series of different events, exposures, and experiences over time. I feel so lucky to have food be the center of my passion because it allows me to express myself creatively, and connect to others without having to say a word. I can interpret cultures, art, emotions, seasons, and more through what I cook. I think that’s the coolest thing ever.

S: How did you get into cooking?

HT: I’ve been into cooking, and food for a long time. My parents are both from Jamaica, so I’ve been exposed to bold, bright, and flavorful food my whole life. My mother is one of the best cooks I know, and she laid a sturdy foundation of cooking skills, and essential things to know and practice as young as the age of five. I always had a love for it, and trying new foods. That grew stronger as our family shifted its lifestyle to a healthier one to help reverse my dad’s type-2 diabetes (which we did successfully without any meds, only healthy lifestyle changes). Once I learned about superfoods, and all the unique fruits and vegetables at my disposal, I truly developed a passion for creating dishes that were delicious and nutritious. 

S: As a health advocate, why do you believe that eating healthy is essential?

HT: I believe healthy eating is absolutely essential because we are what we eat, and that statement couldn't be any truer. If we consistently consume foods that are lacking any type of nutritional value, contain chemical derived/artificial ingredients, and are heavily processed we can easily become lethargic, develop health issues, become nutritionally deficient, develop unhealthy habits, and unhealthy weight gain. When we eat healthy & nourishing foods, we are providing an environment for our bodies to thrive, have more energy, prevent and cure health issues, become more confident within ourselves, develop a true self-love, and become more productive and clear-minded.

S: Your top three culinary influences?

HT: My top three culinary influences are more so cultures than people, if that makes sense. I take a lot of inspiration from flavors and foods from all over the world, and then add my own twist to it. I try not to be heavily influenced by other food creators & their cooking styles because I want to find and develop my own way of doing things, and stay distinct. My top cultural influences are definitely Caribbean, Asian, and Middle-Eastern…and I just play with those ingredients and flavors to develop something unique. People know me for super flavorful, fun, fresh, and nourishing meals…I think that is an identity I’ve crafted based on the foods and cultures I’ve been exposed to. 

S: What are your favorite go-to dishes to prepare for any occasion?

HT: My favorite go-to dishes to prepare for any occasion have got to be Nourish Bowls (a mix of raw & cooked veggies, grains, plant protein, and a wonderful dressing or sauce), mushroom curry, and any type of marinated and baked tofu. All of these dishes allow me to be really free and creative with my flavors and ingredients, I love that.

S: Do you consider food as art? 

HT: I 1000% consider food as art. Artistically, food is a messenger. It is an art form that can express emotions, transport us to different places, conjure up memories, and tell a story just through the layering of different spices, herbs, and ingredients. Through presentation and photography, food can do the same things. I’ve found such a love for styling and photographing my food to look as vibrant and lively as the vitamins, and minerals that give life to our bodies. As a highly creative person, I feel so happy to be enthralled by all aspects of the art in food. 

S: Three Instagram/Food Blogs/Magazines that you follow.

HT:

@sweetpotatosoul - Jenné is such a genuine, and lovely person, I’ve not only had the pleasure of watching her videos and drooling over her recipes but also meeting her a few years ago. Her page is inspiring to me because it represents doing what you love, thriving, and making an impact. 

@teenvogue - I love what Teen Vogue has transformed into as of late. It has been so amazing to see the shift of more purpose, education, and change driven events, posts, articles etc. I love that it is educating, and activating my generation to do more. Spreading stories of youth who are doing more. 

@uglyproduceisbeautiful - I love this page so much. It is such a truly beautiful expression of art through food and has the mission to educate about food waste and “ugly” produce. I met Sarah who runs the page. She has a true passion for this cause, and it really shines through.                                       

S: For us on a college student budget, can you give me a Mon-Fri menu that won’t break one’s wallet?

HT: I’d recommend dishes like chia puddings, overnight oats, smoothies, nourish bowls, and stir-frys as really cheap, time-saving meals that can be prepared ahead of time, or in a hurry.

S: You were familiar with the working world at a very young age. How do you feel about having started to be a “professional” at a younger age than others?

HT: Being a young professional has been amazing. I appreciate the jumpstart that I’ve gotten on my future, and the ability to know what I am passionate about already. It is definitely interesting to feel like a kid and an adult at the same time. I took on a lot of responsibilities at 10 when I started my journey, but I wouldn’t go back and change anything. Going into the “real” world at an early age has taught me the value of hard work, and persistence and also showed me that age is no barrier when there is motivation and love for the work being done. What I love the most about my journey is that I wasn’t forced into it. My entire path has been a natural evolution for me. It seems as if being a young social-entrepreneur is starting to become trendy, and while that is great, I see a lot of kids who are forced into that path or expected to be that way just because others are. In that case, I think it can be a negative thing because those kids are taking on something that isn’t uniquely their story and evolution. 

S: If you could open a restaurant in any city, where would it be, why, and what would you serve?

HT: If I could open a restaurant in any city I think it would be in New York City because of how large the experimental, healthy, and vegan community is. It would be in the West Village and serve up super fun, nourishing, yet simple foods like elevated nourish bowls, artisan vegan cheeses, and incredible nice creams.

S: Being a woman in a patriarchal society is always rough. What has being a female chef and activist taught you about yourself?

HT: It’s taught me a few things. First, that with the right intentions, motivation, and hard work, I can manifest and bring anything into reality. Second, that self-confidence and a positive, uplifting community is the greatest support system. Third, that being a rebel provides a space to flourish. Fourth, that indulgence in authentic self expression is what happiness feels like. 

I have never been told that I couldn’t do something from people who love me. I feel like hearing doubt from those you love is something that crushes so many dreams, and spirits. That support in itself has given me this quiet confidence and feeling that I can truly do anything, and reach my goals, and dreams if I work at it everyday. Be positive and grateful for each moment - the highs and the lows. In regards to being a rebel, I think if my mother and father weren’t rebellious in their parenting style or the way they’ve established my role as a child (with a voice) in our family, my life would be completely different. I believe that I wouldn’t have the courage to be a rebel myself. We don’t think its wrong to bend the rules a bit, especially if they are being bent in a positive way…to help others, to expand knowledge and opportunities, to play a part in the world. If I am speaking my truth and doing what makes me feel happy, I am free. As a young woman, I feel I have an even greater responsibility to show the benefits of embracing our unique qualities and voice, to demonstrate that we can do what we love and create a life and career around it, and that we don’t have to wait to have a college degree, or be an adult to make our mark and jumpstart our futures.