Rachel Post is an R&D Chef at Home Chef, leveraging extensive expertise in Research & Development, culinary arts, and team leadership, with a focus on comprehensive recipe development. They have a proven background in high-volume bread baking and recipe scaling within specialized boutique bakery environments. Rachel previously owned and operated Our House Pizza LLC in Chicago and has held various roles in notable establishments, including MyBread Gluten Free Bakery and Floriole Bakery and Cafe. They achieved their Associate of Arts degree in Culinary Arts from the New England Culinary Institute.
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