Debra Erickson, Executive Chef & Founder of The Blind Kitchen: Empowering Lives Through Accessible Cooking
- Diagnosed with retinitis pigmentosa at 28, after living a largely sighted life
- No family history; she and two brothers inherited it as a recessive gene
Podcast
Overview
Debra Erickson, Executive Chef and Founder of The Blind Kitchen, sits down with Ashutosh Garg for an inspiring episode that explores her personal journey, the challenges and triumphs of vision loss, and her mission to empower individuals—especially those who are blind or visually impaired—to find independence in the kitchen. Below, we break down the episode using key timestamps, each reflecting an important aspect of Debra’s story and work.
00:00:51- How did Debra’s journey with vision loss begin and shape her outlook?
- Diagnosed with retinitis pigmentosa at 28, after living a largely sighted life
- No family history; she and two brothers inherited it as a recessive gene
- Vision loss was not a formative part of her youth but became central to her adult identity
- Lost most of her vision in her 50s, after years of trying to conceal her condition
00:02:14- What role did cooking play before and after her diagnosis?
- Initially not a cook; relied on boxed and canned foods
- Culinary interest blossomed after attending the Oregon Commission for the Blind
- Enrolled in culinary school to better understand the science and history of food
- Transitioned to become a skilled chef—culinary school was a catalyst
00:03:38- What inspired Debra to persevere and reimagine possibilities?
- Driven by an inner sense of purpose and the importance of the work
- Finds motivation and fulfillment in teaching and helping others
00:04:10- What sparked the idea for The Blind Kitchen?
- Worked as a culinary instructor for legally blind adults post-culinary school
- When the pandemic hit, in-person teaching was suspended
- Used the hiatus to consolidate adaptive techniques and create resources
- The Blind Kitchen was conceived as an online platform to reach more people
00:05:31- What challenges did Debra face setting up The Blind Kitchen?
- Inaccessible websites and tech posed business barriers
- Established workarounds like remote computer access with tools (Be My Eyes, Aira)
- Cooking with vision loss requires more time and deliberate organization
- Preps all ingredients in advance to avoid chaos or accidents
00:08:14- What adaptive culinary tools does The Blind Kitchen feature?
- Nearly 100 tools, from auto-measure spouts to tactile bowl scrapers and avocado tools
- Focus on enabling activities with fewer hands and more safety
- Highlights strategies and products that limit direct food contact and risk
00:10:28- Who are the primary communities served by The Blind Kitchen?
- Children and young adults, especially those with sighted parents
- Frequent workshops to teach parents about kitchen safety for their visually impaired children
- Older adults who once loved to cook, helping them regain confidence and independence
- Emotional impact: helping people return to cherished family traditions
RESOURCES:
Learn more about Debra Erickson: Linkedin
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Profile
- Diagnosed with retinitis pigmentosa at 28, after living a largely sighted life
- No family history; she and two brothers inherited it as a recessive gene
- Vision loss was not a formative part of her youth but became central to her adult identity
- Lost most of her vision in her 50s, after years of trying to conceal her condition
