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{thyme to Nourish} |
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Eating for your mind, body & soul |
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“Be the change you want to see in this world. “
- Mahatma Ghandi |
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{about the chef} |
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Rachel Duboff is founder and lead chef for {thyme to Nourish}. In her formative years, Rachel had the good fortune to be raised in Seattle by a stay-at-home mom who loved to cook and try out new recipes. Rachel spent many hours watching her mom in the kitchen, and eventually tried her hand at cooking on her own. A move to Malaysia in her early twenties exposed Rachel to the world of SE Asian and Indian cooking where she learned to cook with co-workers and their families. On her return to North America, Rachel headed to Vancouver, BC where she worked in a cooking school and began experimenting on her own with private catering. In 1999 Rachel returned to Seattle and in 2001/2002 attended the Culinary Arts program at the Art Institute of Seattle. Today, she is an accomplished chef with experience as a food educator, personal chef and caterer—having done everything from small dinner parties to weddings for 175. Rachel has been an active volunteer chef instructor since 2003 with Operation Frontline, teaching food and nutrition skills to at-risk communities throughout Seattle. Rachel’s focus on special needs diets started with guiding friends and family through their struggles with new-found vegetarianism/veganism, high cholesterol, diabetes, gluten intolerance, cancer treatment. Realizing that they often lacked the culinary skills to be able to master these challenges on their own, Rachel became an invaluable advisor, providing recipes, guidance and cooking on their behalf. Rachel continues her commitment to food and wellness and is enrolled in the Nutritional Therapy program offered through the Nutritional Therapy Association. Rachel started {thyme to Nourish} because she believes that whole foods and healthy eating is the source of good health and happiness. She is dedicated to helping her clients embrace food no matter what challenges or goals they may have. Rachel is a member of the US Personal Chefs Association and Slow Food International; she can often be found at the Ballard Farmer’s Market on Sunday afternoons and is a frequent helper at K-Jo Farm on Vashon Island. Rachel and {thyme to Nourish} focus on providing good food to good people. |
