Slice of Life: Culinary Knowledge Bowl gold medalist Rachelle Murphy

image1 – Rachelle MurphyCulinary students come from all backgrounds, are all ages and all ethnicities. The one thing they all have in common is a passion for cooking. In each installment of Sizzle‘s Slice of Life, we provide a snapshot into their world.

This month, we’re pleased to introduce you to Rachelle Murphy, a 20-year-old Food and Beverage Management student at the Culinary Institute of Michigan at Baker College.

Tell us about yourself.
I am currently a student enrolled at the Culinary Institute of Michigan where I am studying food and beverage management. I recently just returned from Italy where I was studying under a chef learning all about Italian cuisine and the ingredients they have to offer. In my future I hope to own my own business, I am a big advocate for locally sourced, and sustainable ingredients so I would like to incorporate that into what ever I plan on doing.

Why did you decide to become a chef?
Cooking has always been something I enjoyed from a very young age. It is a great way for people to express themselves. You can almost  create a story and bring your guests along for a journey. By being a chef you can create unique and exciting experiences for everyone.

What’s your favorite part of learning to cook?
My favorite part of learning to cook is that things are always evolving and changing. It is a profession that I could never get tired of there are always new and exciting things to discover. The different cuisines are all so endless, you can travel the world and experience so much just through food itself.

Rachelle Murphy with her Knowledge Bowl team at ACF National Convention in 2018
Rachelle Murphy (center) with her Knowledge Bowl team at ACF National Convention in 2018

Do you have a job or any other responsibilities outside of school? What are they?
I currently work for a catering company. Where I have worked the past four years, I love catering because each event is different and you are able to be apart of the event its self and see how people react to the food first hand.

Are you involved with your local ACF chapter, any competitions or other organizations?
Yes, I am on the student board at my school and I also participate in the Baron H. [Galand Culinary] Knowledge Bowl. My team and I actual won Regionals this past year and were gold medalists at the National Competition.

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