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.
I made this classic French caramel apple pie last night and we enjoyed it with a scoop of Mitchell's Toasted Almond Ice Cream. As I made this, I thought of my good friend Jennifer. As a chef and fellow foodie, here's to good eats!
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