Rachel Bossett

Rachel Bossett was born and raised in a multi-racial and multi-cultural neighborhood in Seattle, Washington. She got her professional start at the rustic Grand Central Bakery before moving on to work with chef James Miller at Cafe Besalu. There, she realized that schooling would help with overall knowledge and advancement. She moved to New York City to attend The French Culinary Institute in 2010 and has lived here ever since. Before landing at Dirt Candy, she spent time learning chocolate from Håkan Martensson and continued learning in kitchens at Betony, Major Food Group, Marcus Samuelsson and others. Rachel is deeply interested in upholding and shining light on the African contribution to American foodways.