In the far far away land of dreary old England, an expeditious and intrepid art and design major left her high powered job to pursue her passion for pastry in Paris.
Like me she attended the famed bastion of Le Cordon Bleu Paris only she has managed to fashion her way into a very bright and promising future.
A mere four years after completing Pastry school she is capturing hearts and minds, as well as businesses, across the world with her creativity and design instincts paired perfectly with her sense of taste and cooking skills.
Describing herself as a Food Creative she is that and so much more.
But as I find myself walking towards her tiny apartment for lunch one Wednesday afternoon after months of trying to secure a booking in her unique lunchtime locale I am simply excited and it didn’t take long for my expectations to be exceeded.
Rachel Khoo Rocks – some people just have the great ideas, the skills to pull them off, and the personality that sets them far apart from the rest.
Rachel has all that and more … Guts -and not just in regards to bravery but the inner sense that guides her and makes things work.
I was so lucky to secure a spot at her tiny apartment come invite only restaurant, sharing with another lucky someone a table for three with Rachel Khoo herself – who had lovingly prepared a three course meal for us. Working on her new cookbook she was in need of test subjects and I will always willingly volunteer.
It is a brilliant venture to obtain live and practical feedback, meet new people and make people exceedingly happy whilst drumming up huge amount of buzz and word of mouth – the best type of advertising.
First off, a moreish Autumn Salad with lardon, figs, fresh chestnuts, walnuts and beetroot to tempt even the saddest tastebuds into a celebration.
Second on the line freshly oven roasted Coq au Vin with roasted vegetables and beans to make your heart smile.
Sitting at the small table in her lounge/bedroom/office the day seemed to speed by as we enjoyed mouthfuls of delicious food and the most fascinating conversations not only about food but all the world has to offer.
And finally a long pepper crème brulee with raspberries the perfect way to end an amazing meal.
This city seems to attract these unique individuals here to live the life in this fabled city. Watching her at work in the kitchen was such a pleasure. Using all fresh organic produce, together with a technical eye, the flavours were perfect.
But like everything, even good things must come to an end, and the busy Rachel had literally a mountain of tasks to get done before yet another project in her busy schedule and I hope it stays that way as a measure of her ever evolving success.
I personally can’t wait till one day I receive a special present in the mail post-marked PARIS – a signed copy of her latest cookbook!
Rachel Khoo’s Links:
The Little Paris Kitchen
Her Consulting and Food Styling Business