Racquel Anderson

I am a chef who has a background in both culinary (savory) and pastry. Having been in the business since 2007 I offer knowledge in all things BOH from proper food handling to plating techniques and everything in between. I am eclectic, energetic and bring an enthusiasm to work. Food is my passion whether I am in my home kitchen or a commercial kitchen.

I have 15 years of direct experience in the restaurant industry, with an additional 10+ in pastry and baking. My experience comes from not only from working in various establishments, but also from a business owners standpoint. This allows me to see business from a different view which also includes cost control, inventory control and price point.

I have an affinity for the savory culinary side of the industry but a true passion for pastry creativity. This includes unique flavor pairings, plating and the creation of new items. In addition, I offer cake decorating skills which include 3D sculpted cake creations.

In addition to those skills, I have prior experience in the hotel industry, extensive experience in catering and events.

I was mentored directly by a former restaurant owner from Sicily. In addition, to further advance skills I attended Auguste Escoffier School of Culinary Arts with a concentration on pastry arts. My grade point was 4.0 with high honors and the President's List.