My mission is to showcase the seasonal bounty of WNC farmers by masterfully creating culinary experiences while cultivating a connection between farm and family. I create customized menus for two to 100 people, all while working within your budget and personal preferences and requests.
Our family can't say enough about Rachel! She creates the kind of delicious local food experience you hope for when you come to Western North Carolina. She's cooked a number of meals for our family. From the lovely spiced lamb and lentils to the tender roasted chicken and kale salad. (kids now love kale - thank you!!) And then there are the desserts, cookies and more that melt in the mouth. (seriously thinking about renewing our vows - for one of her cakes)
Rachel is a talented chef who is connected to the local farmer's market - and it shows. She is an absolute pleasure to work with, extremely professional at all times, and really worked with our entire family to achieve the perfect menu. Each dish was better than the next - amazing quality and gorgeous presentation. I highly recommend Rachel for destination weddings, parties and events - and for locals, that special brunch/lunch/dinner you've been thinking and talking about for years.
Thank you Rachel and Bake My Day!
Price Range: (phone number hidden)
Gig Length: 90 - 300 minutes
Insurance: $1,000,000 - FLIP
What to Expect
I will work directly with you or your planner to create a personalized menu or sweet confection that reflects both your own preferences as well my own skill at developing flavor pairings. The menus I create are highly customized to give you exactly what you want while staying within your budget.
Over the past 7 years I have honed my craft at some of the most highly praised restaurants in Asheville, some of which include Tupelo Honey Cafe, the banquet and pastry departments at The Biltmore Estate, with Heirloom Hospitality Group working at Nightbell under the guide of Chef Katie Button and pastry chef Carmen Vaquera, and at Buxton Hall BBQ where I assisted in opening Elliot Moss's new restaurant while establishing the pastry department. I started my own business in the hopes to generate awareness of the local food scene and to work closely with farmers to bring the best of the local cuisine to your table!
Additional Booking Notes
I require a full kitchen available before during and after an event. I bring almost everything I should need to prepare the meal but will need access to prep areas with a sink, a stove and range.
Past Booked Events
|November 29, 2017–December 07, 2017 • 7:00am - 7:00pm||Retreat|
|May 19, 2017 • 5:00pm - 9:00pm||Dinner Party- Bachelorette|
Influences & Inspiration
Heirloom Hospitality Group.
AB Tech Baking and Pastry Department.
A table or sturdy surface for the display.