About Rachel
My foray into the world of food began at an early age. From the time I was old enough to walk, I loved to help out in the kitchen and was often found roaming through rows of sweet peas in my grandfather’s organic vegetable garden.
My love for food intensified as I grew older, and at the age of 21, I enrolled at the Le Cordon Bleu Program at the Texas Culinary Academy in Austin, Texas, where I honed my skills in the art of classic French cuisine. Upon graduation, I learned that I had developed several food allergies, including wheat, dairy, eggs, and yeast, and was no longer able to eat most of the foods that I loved to cook. Using this “impediment” as an opportunity to explore different arenas in the culinary world, I began to learn about and experiment with vegan/vegetarian foods, Macrobiotics, raw and living foods, and allergen-free cooking. I embraced an organic, plant-based diet that excluded my allergens and factory farmed meats, resulting in a dramatic change in my health and well-being. Deciding that I wanted to help others on their path to healing as well, I started my own business offering catering, personal chef services, cooking classes, and nutritional consultations for everyone, but with a special focus on people with specialized diets.
Currently, I work full time as a private chef in Austin, Texas.
About The Friendly Kitchen
A few notes to keep in mind while searching around on this blog:
1. All meats, dairy, or eggs used in these recipes are specifically sourced from organic, pasture-raised, humanely-treated animals. The use of any factory-farmed animal products is NOT recommended. Not only are these factories harmful to the animals, they’re also not good for you or our planet.
2. Always choose local and/or organic produce when available. Or, better yet, try growing your own!
3. If there is a recipe that you would like to try but you are allergic to one (or more) of the ingredients, let me know and I will try to recommend some substitutions or alternatives for you.
