About sweet, salty and a little nutty
Hello and welcome, I’m so glad you found sweet, salty and a little nutty. I’m Rachelle, the writer, editor, photographer, food stylist and recipe developer (unless otherwise noted) and cook behind sweet, salty and a little nutty.
Sweet, Salty and a Little Nutty started in May 2015. Before I started this blog, I had no food photography or food styling experience, I only had the idea and desire to create a food blog. It has been a labor of love, A LOT of trial an error and continuous learning.
The reason I created sweet, salty and a little nutty, is because I want to share my recipes with you, whether it be local, regional or world cuisine. And for my own selfish reasons, I really love cooking and eating!
My personal philosophy regarding food is not about how fast I can get it on the table, for the least amount of dollars. But rather, how I can prepare a recipe from start to finish from scratch, utilizing all components of the fresh ingredients. For me the pleasure in cooking is not only the end result (a full stomach), but the process leading up to it. You, know the saying, “It’s the journey, not the destination?” Cooking for me is similar. I guess my recipes would be considered “slow food.”
Two of my passions are traveling and cooking, combine the two and I am euphoric. If I’m not in my kitchen cooking, you can be sure I am somewhere in the world cooking. My happiest moments are when I’m sharing food in some capacity, with friends, family and strangers, either in my country or theirs.
Fun Facts About Me:
My favorite food is pizza, which coincidently or NOT, will be my last meal (because I said so, HA).
I have never met a Potato Chip I didn’t like!
The one dish I always have ingredients in my kitchen to make is Spaghetti Carbonara. If I owned a restaurant, I would put Spaghetti Carbonara on the breakfast menu, as it has all the components of breakfast – Eggs, bacon and carbs, PERFECT!
I have at least 10 sticky notes in my purse with scribbles of shopping lists of ingredients and recipes I would like to make this week.
When I was in high school I attended culinary school, we ran a full service restaurant and the funds that we earned went to a trip to Provence, France. I got my first passport that year!
I worked on fishing boats, crab boats and canneries, for four years when I graduated from high school.
Me teaching a Gnocchi & Tiramisu cooking class:
“The idea of making something like gnocchi was intimidating to me, but Rachelle broke the steps down in a clear and concise way and added terrific tips for us to make the process easier. The time spent was fun and relaxing and I’ve added an impressive dish to my cooking wheelhouse.” –Robin
Cooking classes from around the world:
Enough about me, let’s get to cooking!