About the Chef
Rachel Fracassa is a graduate of the world-renowned Living Light Culinary Arts Institute in Fort Bragg, California, where she received her certifications as both a Gourmet Raw Food Chef and Instructor.Rachel is passionate about sharing the living foods lifestyle with the Midwest and now teaches raw culinary arts classes to people of all levels of experience and interest in the greater Kansas City area.
Born and raised in Kansas City, Missouri, and brought up on a standard American diet of overly processed foods, Rachel soon discovered the faults and pitfalls of our society’s way of eating. After years of frustration with the typical western diet and the challenge to raise healthy children in today’s nutrition-deprived environment, Rachel stumbled upon Matt Amsden’s book, Rawvolution. Rachel found a way to incorporate her love for fine dining and gourmet food with her desire to live vibrantly on nature’s abundance.
After researching the raw food diet and way of life, Rachel couldn’t deny its truth and nutritional advantage, especially after her studies in California, where the raw food revolution is beginning to blossom. Rachel has since returned to her hometown with the hopes of sharing her knowledge and skill with those who seek the healthiest way of life.
In addition to being a personal chef and teaching an array of raw food classes, Rachel is currently perfecting several recipes with the aim of releasing a line of delicious, commercially-available super-foods.
See what she’s up to on Twitter