Rachel Khoo

Rachel’s unconventional food background has helped formulate her unique culinary touch. She graduated with a Bachelors degree in Art & Design from the renowned Central St. Martin’s College of Art & Design. Thereafter she worked for a luxury fashion brand, doing PR and e-marketing. Ultimately, her passion for pâtisserie lured her to Paris, where she studied at Le Cordon Bleu and obtained a pastry degree.

She put her skills to excellent use at the delightful Paris culinary bookstore and tea salon, La Cocotte. There Rachel concocted delicious sweet treats: she regularly provided catering for culinary book launches and hosted her own cookery classes on site.

Following the success of her edible endeavours at La Cocotte, she now works on culinary projects throughout the world. Her role as an international food creative has spanned six-course dinners and workshops in places as far-flung as London, Paris, Berlin, Milan, Melbourne and Sydney.

She is also a food writer with books Barres à céréales, Granola et Muesli faites maison and Pâtes à tartiner published by Marabout.  She is currently working on her new book The Little Paris Kitchen, which will be published by Michael Joseph in the UK in Spring 2012 and running Le Petite Cuisine à Paris - Paris' smallest underground restaurant (www.thelittlepariskitchen.com/).

Photo Leo Farrell