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. Also, along with some of my pals, I teach private cooking, nutrition, and yoga gatherings for women with the aim of supporting women’s rights domestically and abroad. Learn more about how you can host gatherings in your home by visiting our site.
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.
