Chef Rachel Bies is one of these power-women for whom sleep is an option. You can find her pretty much anywhere from TV to national publications, from fancy kitchens to a jury table at the RC Show culinary competition. Maybe her secret is not so secret… As an experienced holistic nutritionist, Rachel is able to whip up the most balanced recipe packed with the energy she needs to power through a busy and exciting life.
And she does need the energy! Energy to keep travelling all over for food, energy to keep creating the best culinary twists and energy to support good causes that will elevate the food service industry and empower other women.
Get to know her better through this fast and fun interview:
DO YOU HAVE A LUCKY CHARM IN THE KITCHEN?
My Japanese knives from Zwilling.
YOUR FAVOURITE SPICE?
Tarragon – I think it’s such a lovely and mild herb that’s underused!
WHAT MAKES YOU “KITCHEN ANGRY”?
Running behind on orders or miscalculating cooking time.
LATEST FLAVOUR COMBINATION YOU DISCOVERED?
Grilled pears, mint and calamari.
WHAT’S YOUR MOST EXTRAVAGANT PURCHASE?
FAVOURITE SONG IN THE KITCHEN?
Anything by Fleetwood Mac or 90’s R&B/Hip-Hop.
WHAT’S YOUR COMFORT FOOD?
Anything with pasta.
WHAT’S YOUR MOST ESSENTIAL TOOL?
Blendtec or food processor – I don’t have to chop onions!
IF YOU COULD CHANGE ANYTHING IN THE FOOD INDUSTRY, WHAT WOULD IT BE?
Not taking female chefs/nutritionists/cooks seriously.
FAVOURITE SMELL IN THE KITCHEN?
Butter + garlic.
WHAT’S YOUR BAD HABIT?
Throwing veg trimmings into the sink.
WHAT DO YOU ADMIRE IN OTHER CHEFS?
Their food bravery and vision.
WHAT OR WHO IS YOUR GREATEST INSPIRATION?
My grandmother – she took the most modest foods and turned them into lovely family meals.
THE DISH YOU ARE THE PROUDEST OF?
Beautifully respected and non-compromised vegetables.
WHAT’S YOUR END OF THE WORLD MENU?
Butter/fat + champs everything, oysters, escargots, duck confit and cheese.
YOUR FAVOURITE ADVICE OR QUOTE?
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”