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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.
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2012
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November
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- Bacon Pecan Pie Ice Cream in a Hand Rolled Sugar Cone
- Quince Butter with Pomegranate-Quince White Balsamic
- They Live On, In This Easy Golden Sponge Cake Recipe
- Chicken, Caramelized Onions, and Wild Mushrooms Ov...
- I Got Your "Greek Style" Right Here!
- Homemade Chevre with Local Goat Milk
- The Right Olive Oil For Pan Roasted Roman Cauliflo...
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November
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