Rachel Ray – A star in chef uniforms

Website design By BotEap.comRachel Ray is the kind of personality in chef uniforms that people either love or hate. Millions of her fans love her realistic style and her extravagance. But others, including many famous food writers and chefs, criticize her. There are entire blogs dedicated solely to criticizing this Anti Martha Stewart (as she calls herself).

Website design By BotEap.comIt’s not hard to dismiss her as an amateur, as she uses ingredients from boxes, doesn’t like special foods in her recipes, often uses silly nicknames for her food and abbreviations like EVOO (extra virgin olive oil). She makes juvenile comments and laughs as she cooks. But what Rachael’s critics don’t appreciate is that she’s entertaining, and that’s what her fans love about her. If someone is just interested in learning a recipe, she can buy a cookbook or watch one of the dozens of cooking shows on TV. Fans of hers love Rachael because she has such an engaging personality and she is someone people can relate to. Plus, her recipes fit in with the American way of life: they’re easy, cheap, and quick to make.

Website design By BotEap.comRachael grew up in a family of professional cooks and restaurant owners on Cape Cod, Massachusetts. One of Rachael’s earliest memories, around the age of three, is watching his mother cook in the restaurant kitchen, flipping a pancake with a spatula. When Rachael tried to copy her, she ended up injuring her thumb. When he was a teenager, Rachael’s family moved to upstate New York, where his mother got a job as a food supervisor for a chain restaurant. Since then, Rachael has been surrounded by many different styles of cooking and has worked in the food service industry in many different capacities.

Website design By BotEap.comHer professional career began when she took a job at the candy counter at Macy’s Marketplace in New York, where she was soon promoted to manager of the fresh food department. This experience prepared her to assume the position of buyer and store manager at Agata & Valentina, the famous gourmet market in New York City. Although she found her career in the city enjoyable, she longed to return to the rural Adirondack lifestyle, so she left New York and donned restaurant uniforms to manage pubs and restaurants at the Sagamore Resort in New York. Lake George. Soon, Albany’s Cowan & Lobel Gourmet Market recruited her to become their food buyer. To raise awareness of the market, Rachael began giving cooking classes, called 30 minute meals. Her classes became very popular and were soon covered by the local television news program. A week later, the Albany television station asked him to film a 30 minute meals segment each week for his evening news show. Rachael’s show was a huge success and she was nominated for two regional Emmys. Eventually, his show moved to the Food Network, where she became a national star.

Website design By BotEap.com30 minute meals it is definitely not a gourmet program; and Martha Stewart probably wins at it. Rachael uses boxed ingredients, takes shortcuts, and abhors specialty ingredients, preferring to only use what he can get at her local grocery store. As a result, he has received a lot of bad press, both from the mainstream media and from chefs. In Rachael’s defense it must be said that his cooking is the real thing, as far as most Americans are concerned. In the real world, people don’t have time to spend hours cooking in the kitchen every night. besides her 30 minute mealsRachael’s Food Network shows include $40 per daythat explains how to enjoy good food while traveling; inner plate, in which Rachael visits the homes and kitchens of American celebrities; Y Rachael Ray’s Tasty Journeys, in which Rachael shares travel tips and secrets to make vacations as tasty as possible. Rachael has also released Rachael Ray Magazinein which she shares shopping tips, cooking hacks and easy recipes.