Her name may not be a household one like Giada De Laurentiis or Lidia Bastianich, but Pamela Elizabeth may actually be the only female in the country who owns soon-to-be nine restaurants.
So who is the woman behind the restaurant empire the whole country SHOULD be talking about? Blossom and Blossom Du Jour Owner Pamela Elizabeth had one mission when entering the restaurant industry: Take vegan food as far as possible.
Now the owner of numerous vegan hot spots in NYC, Elizabeth is triumphing her green goal and does not plan on stopping – making her a prominent pioneer in the vegan food industry. Between the soon-to-be six locations of Blossom Du Jour and her three more upscale vegan restaurants (Blossom, Blossom on Columbus and Blossom on Carmine).
Elizabeth says, “If people are somewhat encouraged to eat vegan or, better yet, adopt a vegan lifestyle because of the food options we’re creating I’m greatly encouraged to continue being a part of the vegan food industry.”
Elizabeth’s culinary career began in 2005 after establishing the Manhattan restaurant, Blossom. “I think what’s unique about my situation is the fact that I never had a dream to open a restaurant, or cafe, or to be a business owner.” Elizabeth continues saying “What inspired the opening of Blossom (in Chelsea) was the thought that I could perhaps encourage people to stop eating animals by offering delicious, healthful options at a vegan eatery. My passion for wanting to somehow make a difference in the world for animals is what blindly led me to enter a business I knew absolutely nothing about.”
The satisfied city sure thought she knew what she was doing and gave the restaurant immediate success, allowing Elizabeth to launch several other vegan eateries in Manhattan: and eventually Blossom Du Jour. Elizabeth remarks that “I felt a remarkable sense of responsibility to continue on this path, with a strong desire to take vegan food as far as possible and to me, this means making it accessible to the masses. The accessibility I’m speaking of is quick service edibles aka fast food — vegan fast food! Elizabeth says, “We put a vegan spin on familiar classics and comfort foods, as well offer innovative vegan creations that are perfect for folks on the go!”
Coined “Shrewd Fast Food,” with Blossom Du Jour Elizabeth transformed the fast and unhealthy eating lifestyle into a quick and nutritious experience. In fact, the restaurant has such a high demand that Elizabeth now plans on expanding outside of NYC for the first time.
What keeps guests wanting more is favorites such as the Seitan Philly Cheese Steak, The Midtown Melt and the Smoky Avocado. Guests also love the fresh cold pressed juices and juice cleanses and, of course, its popular cupcakes, cookies and more.
Elizabeth’s food can be purchased outside of her restaurants and inside of the all-natural supplier, Whole Foods (in select Manhattan locations for now).
Elizabeth is just happy her food is making profound impacts on lives, both human and animal.
Based on the success of her restaurants we think it’s safe to say vegan food (especially hers is here to stay).
In her own words this is why Elizabeth thinks vegan food is making its mark now:
“I think it’s a combination of things. People are much more conscientious about what they’re putting into their bodies today — they want to live longer, healthier lives. People are starting to understand that meat and dairy is not the way to go to achieve maximum health. There are also many more delicious vegan options available today than there were even just a few years ago. I believe that if more people had access to prepared vegan food options (in restaurants & supermarkets) the number of vegans would be even greater. Accessibility and education are imperative.
Lastly, and most importantly, the mistreatment of animals for food production is no longer hidden. Most people don’t want animals to suffer, and most people want to make educated compassionate decisions. It’s been brought to light how our “food” is being made, and everyday more and more people find it unacceptable to support factory farming.
Honestly, I think it all boils down to compassion. If you have compassion for yourself you’ll make healthy, conscientious eating choices, if you have compassion for other people you’ll share the knowledge you have about these eating choices, and if you have compassion for animals you won’t want them to be abused and treated as commodities.”