About Me

As the eldest of 7 children Raquel had her share of responsibility, funny enough she never showed interest in the kitchen. Making "dinner" for the family meant opening the blue box of elbow macaroni and adding milk and powdered cheese.  It was only after graduating from Fordham University and no longer residing near home, that Raquel realized the importance of knowing how to cook for her and her now husband.  Raquel began watching and attempting countless recipes from cooking shows until she made the spontaneous decision to enroll in culinary school.

Raquel graduated with highest honors from The Institute of Culinary Education's culinary program after completing her externship at Le Bernardin in 2008.  Raquel feels it was an honor being a part of such a wonderful restaurant. Raquel learned the importance of precision, consistency, patience and using the freshest ingredients imaginable. Shortly thereafter, Raquel began to freelance at high-end catering companies in NYC.  While there was tons to learn in catering, Raquel took enjoyment in teaching people from an array of cooking levels how to cook, as they reminded her of herself.

Raquel's first opportunity to teach came after a friend introduced her to Rustico Cooking - a hands-on cooking loft in NYC providing recreational and team building events focused on regional Italian cuisine.  Similarly, Raquel chef instructs at Camaje, a bistro that offers cooking classes while maintaining its normal restaurant operations.  Lastly, Raquel served as a chef instructor to children ranging from 2 ½ to 16 years of age.  Raquel continues to engage in projects that encourage children to get into the kitchen, taste new ingredients and promotes the formation of healthy eating habits.  In June 2010, Raquel was recognized for her volunteer work with City Harvest and invited to participate in the launch of Mrs. Obama's Let's Move! initiative at the White House South Lawn.  Soon after, Raquel took on a cooking position with Wellness in the Schools where she helped revamp school food at PS 53 in the Bronx.

Raquel continues to meet people with different skills sets, but who all show a desire to master the kitchen.  She finds it a pleasure to witness her students successfully prepare a full course menu, illustrating that with professional guidance cooking doesn't have to be difficult.  Raquel understands what students want: to learn to cook superb food, but more importantly, to have a wonderful learning experience that will help demystify the art of cooking in a fun, warm and down to earth manner.  Thus, the creation of A Pinch of Salt.