Posts
skip to main |
skip to sidebar
Rachel is the R&D chef at Veronica Foods Company, and graduated at the top of her class at Organizzazione Nazionale Assagiatori Olio di Oliva and holds an ONAOO Certificate of Sensory Aptitude deeming her an expert olive oil taster. She is uniquely focused on all aspects of olive oil including and specifically using olive oil as a "spice" in chemistry driven culinary applications. As an olive oil evaluator, educator, chef, and gardener she enjoys life to the fullest whilst blogging about her olive oil-centric culinary journey.
About Me
Rachel is the R&D chef at Veronica Foods Company, and graduated at the top of her class at Organizzazione Nazionale Assagiatori Olio di Oliva and holds an ONAOO Certificate of Sensory Aptitude deeming her an expert olive oil taster. She is uniquely focused on all aspects of olive oil including and specifically using olive oil as a "spice" in chemistry driven culinary applications. As an olive oil evaluator, educator, chef, and gardener she enjoys life to the fullest whilst blogging about her olive oil-centric culinary journey.
My Kitchen Garden
Translate
Total Pageviews
Search This Blog
Blog Archive
-
▼
2008
(156)
-
▼
October
(14)
- Sunday Gravy On Thursday Night
- Evolution
- Five Million Pounds of Banana Bread at Midnight...
- When in doubt, throw it in....
- Bulk, Premium, Fresh Spices...
- Overabundance Can Be Good...
- Cultivating Organic "Super Foods"
- The Catering Menu
- Ferry to San Francisco followed by Thanksgiving Di...
- Emerging Fall/Winter Vegetable Garden
- Soap & Candy Making for the Holidays!
- Cook For The Cure
- Braised Lamb Shanks with White Beans & Kale
- No title
-
▼
October
(14)
No comments:
Post a Comment