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Here's a quick little peek at
Rachael's life! |
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All about Rachael Ray
Rachael Ray, the name has become synonymous with easy cooking. Her
charm is in her down home attitude and disparaging opinion of
specialty ingredients, not to mention her light humor and lovely
nicknames for some of her dishes. Rachael Ray has taken the country
by storm and, apparently, some critics find that offensive.
Rachael was born in Glen Falls, New York to a family who owned a chain
of restaurants on Cape Cod. Through the years, Rachael would
participate in many areas of the food service business. When her
family moved upstate, her mother took up being a food
supervisor for a chain of restaurants. Ray was surrounded by food
from the time she was a little girl.
Rachael began her career at the candy counter at Macy’s in New York
City. It was not long until she was promoted to manager of the fresh
foods department. After assisting in the opening of Agata and
Valentina, a popular gourmet market in which she was manager and
buyer, Rachael longed to get back to the Adirondacks.
Moving back upstate Rachael worked and managed many famous pubs and
restaurants, including Mister Brown's Pub at The Sagamore, a famous
hotel on Lake George. Needless to say, Rachael was quickly becoming
an authority in the food industry.
In her career, she came across many people who were reluctant to
cook so to address this, Rachael began teaching a cooking class
showing people how to make meals in thirty minutes or less. The
success of the class led to a local television affiliate asking her
to appear on a weekly segment. From this point, her success
continued to grow. Publishing a book and radio shows led to an
interview on the Today show with Katie Curic and her very first
television deal with Food Network.
Rachael's style appeals to the masses as she uses simple ingredients
found at the local supermarket. Her propensity for using boxed
ingredients has caused many a chef to cringe in horror.
The reality of life for her fans and, indeed, most of America is
there simply is not time to make gourmet meals from scratch every
night.
Building on this premise Rachael’s recipes are based on simple flavor
enhancers like garlic and chicken stock. She avoids measurements
stating that it takes away from the creativity of cooking. Instead,
she uses comments like "half a palm full" to denote a measurement.
In spite of criticism of competitors and others, Rachael’s popular
Cajun Italian blend has fans begging for more. To her critics
Rachael simply says, “I have no formal anything. I'm completely unqualified
for any job I've ever had.” Amazing that an unqualified, untrained
woman has had such success.
Today Rachael is featured on Food Network, writes great cookbooks and
now has her own talk show thanks in part to her appearances on the
Oprah Winfrey show. Her endorsements include specialty knives from
China and the grocery store chain Piggly Wiggly. Her life and career
are further proof that with passion and determination you can be a
raving success.
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Want to
learn more? |
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© 2008 Rachael Ray Rocks! |
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