What’s your go-to breakfast when you have time to truly enjoy it?
Poached Egg on a piece of rustic, thick-cut toast with truffle oil and sautéed Mushrooms with a dollop of creamy chevre cheese.
Is there a childhood dish or flavor that shaped the way you cook today?
Pressed Cuban Sandwiches and Gyoza: I am from Tampa, Florida, where we have a large Cuban influence. I used to get them occasionally after school at a small shop. The gyoza was what my Japanese aunt used to make for family gatherings.
Before becoming a chef, did you ever imagine a different path for yourself?
No, I loved cooking and traveling with the need to learn about different cultures. It was meant to be.
Of all the French pastries, which one do you most love making—and why?
Croissants. I loved making the pastry dough.
Is there a food or ingredient you’re secretly obsessed with keeping in your kitchen at all times?
Garlic.
Is there a food trend or dish you just don’t love—no matter how popular it is?
That’s hard to say. I had to be able to cook any dish for clients, no matter what. Also, no matter what the trend was, ” maybe I’m brainwashed”
If you could unlock one chef’s secret recipe, whose would it be—and what dish?
It’s not to unlock, but my favorite dish to make when requested is Oysters and Pearls. It’s by Chef Thomas Keller.
What’s the most unforgettable meal you’ve ever had—whether cooking it or being served?
Gnocchi with White Truffles. I had the dish in Italy and I love to make it now.
Who has mentored or influenced you most in your culinary journey?
A lot of Chefs, but the ones who started it all were with Julia Child and Martha Stewart.
Have you noticed differences in the atmosphere or leadership styles in kitchens led by women vs. men? How has that shaped your experience?
Unfortunately, my one experience in a restaurant, the answer would be NO, but on yachts, Women Chefs are known to be kinder and have more patience.
Where do you turn for creative inspiration when you’re in a cooking rut?
I will seek out new Cuisines like Japanese, Thai, or Indian. Or change Direction like Ayurvedic Nutrition. Then it becomes a whole new ball game.
If you could give one piece of advice to the next generation of female chefs, what would it be?
No matter how difficult the situation is that you’re in and what you must overcome, when you rise above it and succeed, you just placed another brick in the pavement for the next one who follows. Ignore the Bullshit and stay focused on your goals.
Here is a funny story:
Once I was in Port in Sicily, and a man who was a rep for a provisions company came to the Port Side of this 62m yacht I was Chef on. He asked the deckhand to call the Chef out to speak to him. So I got a call on the radio to come out of the Galley. I went to the side of the ship with my off-duty Charter uniform( t-shirt and Chef’s pants). I said Hello, can I help you? I began to speak with him, to tell him we already had another company we were using. He then proceeded to talk down to me and ask if the “Chef” ( not a galley hand/ Stewardess) was available? I said ” hold on!” I then left and went to my cabin and returned in my chef coat. I then said, “Does this help?” He then said, “But this is such a large ship.” I laughed and then returned to the galley and watched him walk away… down the dock he went.
This little story is just 1… I was in Yachting for 20 years. By the end, they finally got it!
Things are changing, but unfortunately, that behavior is still around. You should be mad, you should get angry, but use it as motivation!
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Website: https://www.goluxurycruiser.com/chef-rachel-2025/?fbclid=PAZXh0bgNhZW0CMTEAAac1IvxhusJJ6CctEHBhEaA8PwRN304z3vW5WFdmPCpXmbWMCUe5nZRftFHLOw_aem_TIm8BBhVK3VyCLRXBn895g