Chef Rachel Goulet

Chef At Home in Glenville

I’ve been in the service industry for 27 years, starting as a dishwasher at 13, and I’ve never really looked back. Feeding people and nurturing them through food is what brings me the most joy. I’ve always believed the best ingredient is whatever’s in season—the rest is just making people feel welcome enough to ask for another helping.

I trained as a chef in New York City and spent more than six years as the Executive Chef of a busy Upper East Side Mediterranean restaurant. Along the way, I’ve also worked on farms, taught culinary students, and led a cooking school. Those experiences have shaped the way I cook: with respect for the ingredients, appreciation for the people who grow them, and the belief that the best meals are the ones that bring people together.

For me, cooking is...

Taking care of people

I learned to cook at...

My culinary education came from kitchens, not classrooms. I worked my way up from dishwasher at 13 and later cooked in Italy, learning from every chef