I’m Rachel Carr, a bi-coastal chef and restaurant consultant specializing in plant based cuisine. I have been the Executive Chef at the award winning restaurants Cru and Suncafe in Los Angeles and my restaurant Six Main in Connecticut was named one of the best new restaurants of 2012 by Connecticut Magazine.
In addition to running a kitchen, teaching and creating recipes has always been an important part of my culinary journey. As a vegetarian for over 20 years I love to share my passion for fresh, healthy and delicious cuisine that celebrates the best of seasonal produce throughout the year.
Whether you are a long time vegan, completely ravenous carnivore or a novice in the kitchen I think you will find these recipes uniquely inspiring and delicious.
Welcome aboard this adventure as we discover and celebrate the Raw and the Cooked.