Elle Simone Scott, the first Black woman to join the cast of “America’s Test Kitchen,” died January 5, 2026, after a long battle with ovarian cancer. She was 49 years old.

The news was announced on the show’s Instagram account. Dan Souza, chief content officer at “America’s Test Kitchen,” confirmed Scott’s death in a statement, describing her as “one of the organization’s brightest stars.” Scott brought warmth and a vibrant spirit to everything she did, and her legacy will live on in the homes and hearts of millions of home cooks whose lives she touched.

Born LaShawnda Sherise Simone Scott on November 28, 1976, in Detroit, Michigan, she attended Eastern Michigan University before eventually finding her calling in the culinary world. Scott’s path to becoming a celebrated television chef was unconventional, marked by resilience and determination.

She previously worked as a social worker but lost her home, car, and job during the 2008 recession. The devastating loss became a turning point. Scott decided to pursue what she loved most: cooking. In 2009, she moved to attend the Culinary Institute of New York, launching a new chapter in her professional life.

After culinary school, Scott interned at the Food Network and worked as a test cook and food stylist. Her talent and dedication eventually led her to Boston, where she joined “America’s Test Kitchen” in 2016. She became the first Black woman to appear regularly on the PBS cooking show, a milestone that opened doors for representation in food media.

Scott also served as an executive editor at ATK. Her on-screen presence brought authority and joy to the test kitchen, where she demonstrated recipes and techniques to viewers across the country.

Beyond television, Scott was a passionate advocate for diversity in food media. She founded SheChef in 2013, an organization that supports women of color in the culinary field. The network provided mentorship and resources to young women pursuing careers in the food industry, addressing the lack of representation Scott had observed throughout her own career.

Scott also became an advocate for cancer research and awareness after her diagnosis. She was diagnosed with ovarian cancer in 2016, the same year she joined “America’s Test Kitchen.” Scott began treatment while continuing to work on the show.

She was in remission and told the Detroit News she was cancer-free in 2020. However, the cancer eventually returned, and Scott continued to use her platform to educate others about the disease.

In addition to her television work, Scott authored two cookbooks. “Boards: Stylish Spreads for Casual Gatherings” was published in 2022, followed by “Food Gifts: 150+ Irresistible Recipes” in 2024. Both books reflected her approachable style and creativity in the kitchen.

Scott also hosted “The Walk-In” podcast, where she explored topics related to the culinary industry and shared her experiences navigating a field where people of color have historically been underrepresented.

Fellow chef Carla Hall paid tribute to Scott on social media, remembering her as “a force” and “a trailblazer.” Hall wrote that Scott helped open doors that had long been closed at “America’s Test Kitchen,” becoming one of the first Black women audiences saw in the test kitchen, and doing so with grace, authority, and joy.

Scott’s journey from Detroit to national television embodied the power of perseverance. After losing everything in the recession, she rebuilt her life around her passion for cooking. Her story resonated with many who faced similar hardships and sought to reinvent themselves professionally.

The culinary world has long struggled with issues of diversity and inclusion, particularly in media representation. Food television has historically featured predominantly white chefs, leaving aspiring cooks of color without role models who looked like them. Scott’s presence on “America’s Test Kitchen” challenged that pattern and demonstrated that excellence in the kitchen knows no racial boundaries.

Her work with SheChef addressed these disparities directly by creating networks and opportunities for women of color. The organization provided practical support and mentorship, helping to build a pipeline of diverse talent in the culinary industry.

Ovarian cancer remains one of the most challenging cancers to detect early, as symptoms often appear only in later stages. Scott’s openness about her diagnosis and treatment helped raise awareness about the disease, particularly among younger women who might not consider themselves at risk.

Throughout her illness, Scott continued working and creating, refusing to let cancer define her life or limit her impact. Her determination to make a difference while battling a terminal disease inspired colleagues and fans alike.

Scott’s legacy extends beyond her television appearances and cookbooks. She changed what representation looked like in food media, proving that diverse voices belong in every kitchen, on every screen, and in every conversation about food and cooking. Her work at “America’s Test Kitchen” and through SheChef created pathways for others to follow, ensuring that future generations would have the role models she once searched for herself.

“America’s Test Kitchen” continues to broadcast on PBS, where Scott’s episodes remain part of the show’s extensive library. Her recipes, techniques, and warm presence continue to reach home cooks seeking reliable guidance in their own kitchens.