NAME:Rachael Ray

DATE OF BIRTH:August 25, 1968

BIRTH PLACE:Cape Cod, Mass.

Rachael Domenica Ray (born August 25, 1968) is an American television personality, businesswoman, celebrity cook and author. She hosts the syndicated daily talk and lifestyle program Rachael Ray, and three

Food Network series (30 Minute Meals, Rachael Ray's Tasty Travels, and $40 a Day). Other programs to her credit include Rachael Ray's Week In A Day and the reality format shows Rachael vs. Guy: Celebrity Cook-Off, Rachael vs. Guy: Kids Cook-Off and Rachael Ray's Kids Cook-Off. Ray has written several cookbooks based

on the 30 Minute Meals concept, and launched a magazine Every Day with Rachael Ray, in 2006. Ray's television shows have won three Daytime Emmy Awards.

Early lifeRachael Ray was born in Glens Falls, New York. When Ray was 8, her family moved to Lake George, New

York. Her mother managed restaurants in New York's Capital District.

In 1995, Ray moved to New York City. One of her first jobs there was at the candy counter at Macy's, where she eventually managed the fresh foods department. She later helped open a New York City market. Moving

back to upstate New York, Ray managed Mister Brown's Pub at The Sagamore, a hotel on Lake George. From there, she became a buyer at Cowan & Lobel, a gourmet market in Albany. Ray credits the concept of 30

Minute Meals to her experience working at the store, where she met people who were reluctant to cook. She taught a course in which she showed how to make meals in less than thirty minutes. With the success of her "30 Minute Meals" classes, WRGB (the local CBS TV affiliate) asked her to appear in a weekly segment on

their newscasts. This, along with a public radio appearance and the publication of her first book, led to a Today show spot and her first Food Network contract in 2001.

Career

Cooking

Ray teaches simple recipes that she says can be completed in 30 minutes or less, although critics claim that her concept does not include preparation. Ray says that her Sicilian maternal

grandfather, Emmanuel Scuderi, and her Cajun ancestry serve as a strong influence on her cooking. She uses ingredients such as fresh herbs, garlic and chicken stock to boost flavors. She

believes that measuring "takes away from the creative, hands-on process of cooking" and instead favors approximations such as "half a palmful."

To critics of her shortcut techniques, Ray responds, "I have no formal anything. I'm completely unqualified for any job I've ever had." She has also repeatedly said, "I'm not a chef." On her

television programs, she has used catchphrases such as "E-V-O-O" (extra-virgin olive oil), "yum-o," "G.B." (garbage bowl), "Oh my gravy!", "entréetizer" (entrée-sized appetizer), "stoup" (cross

between a soup and stew), and "choup" (thicker than a soup but thinner than a chowder).[8] In 2007, The Oxford American College Dictionary announced the addition of the term EVOO, short for

extra-virgin olive oil, which Ray had helped to popularize, and credited her with coining the phrase.

Television

In 2005, Ray signed a deal to host a syndicated daytime TV talk show. The show, Rachael Ray, premiered on September 18, 2006. Recurrent appearances on The Oprah Winfrey Show were used to fuel the launch, much as Dr. Phil's show was spun off based on his own frequent visits to Oprah.

The show tapes in New York City. In coordination with the syndication announcement, Ray said, "People know me for my love of food, but I have so much more I want to share."

On January 12, 2008, Ray's television series Rachael's Vacation premiered on the Food Network. The show was a five-part food travelogue shot in various European countries.

In 2008, Ray became a television executive producer of a short-lived Latin cooking show on the Food Network called Viva Daisy!, starring Daisy Martínez. In January 2012, Rachael was one of the two team captains, Guy Fieri being the other, in the Food Network reality series Rachael vs. Guy:

Celebrity Cook-Off.

Magazines

In 2003, Ray posed for the men's magazine FHM. In a March 2009 interview with Nightline, Ray defended her decision to pose in the magazine.

The Reader's Digest Association launched Ray's magazine Every Day with Rachael Ray on October 25, 2005. The magazine featured seven issues in 2006, and increased to ten issues in 2007. In

October 2011 Meredith Corporation the show.

Product endorsements

Ray at the Red Dress Collection in 2007

In November 2006, Ray became a spokeswoman for Nabisco crackers. She appears in commercials and on boxes for the many Nabisco products. Many boxes with Ray's picture have her recipes. In

February 2007, WestPoint Home launched sheets, blankets, and coverlets designed by Ray. Within six months, WestPoint expanded Ray's bed and bath line to include the "Moppine," a two-in-one dish towel/oven mitt, as Ray is often seen with a kitchen towel over her shoulder that doubles for

her as an ersatz mitt.

In March 2007, the Dunkin' Donuts company announced Ray as its celebrity endorser, mainly of its coffee, since she had denied being able to make coffee herself.] As part of a promotional

campaign, Ray describes the company's coffee as "fantabulous."

In May 2007, Ray's recipes were made available on AT&T cellular phones via the "Rachael Ray Recipes on the Run" feature. In July 2008, Rachael Ray's "Nutrish" pet food was introduced. The dog foods are created from recipes that Ray developed for her pit bull, Isaboo. All proceeds from the sale of these products go to Rachael's Rescue, a charity founded by Ray to help at-risk animals.

Personal life

On September 24, 2005, in Montalcino, Tuscany, Italy, Ray married John Cusimano, an American lawyer and lead singer of the rock band The Cringe. She owns homes in Lake Luzerne, New York,

and Manhattan's Greenwich Village.

Charity work

In 2006, Rachael Ray launched a nonprofit organization called Yum-O! The mission of Yum-O! is to “empower kids and their families to develop healthy relationships with food and cooking". This is

achieved by teaching families to cook, feeding hungry kids, and funding cooking education”.

INTERVIEWRachael Ray: What You Can Learn From Her Rise To Fame

I spoke to Rachael Ray, who knows a lot about building a brand, cooking and everything in between. She’s had a very successful career as a Food Network TV personality, host of her own talk show called “The Rachael Ray Show“, a best-selling author of multiple cookbooks and the

Founder and Editorial Director of her own lifestyle magazine called “Everyday With Rachael Ray”. Her shows have won two Daytime Emmy Awards.

Ray also runs a non-profit organization called Yum-o!, which empowers kids and their families to develop healthy relationships with food and cooking. Her latest book is called “Week in a Day“.

You can follow on her Twitter @RachaelRay or on Facebook. In the following interview, she talks about the influence her mom has had on her career, how she’s dealt with her success, her

recommended dishes for the holidays and her best career advice for you.

Who are some of the people who most influenced you in your career and what lessons did you learn from them?

My mom. My mom worked in restaurants for 60 years, and what I learned from her is a lot. But if I had to boil it down, take your work very seriously, but don’t take yourself too seriously. Work

harder than everyone else and never complain about it. Don’t go to bed if you’re not proud of the product of your day; stay awake until you are. She never had a bedtime for us as kids. If we

wanted to get up and do something productive – if we were drawing, or playing with an erector set and building a bridge or something, or we wanted to read – we could not be in bed. You could get out of bed and do that thing until you were exhausted. My mom, and my grandfather, believe

that you shouldn’t go to bed if you’re not physically or mentally tired each day, or you wasted your day. My grandfather taught me that there’s really only one choice in life. Life will be up; life will be down, but when it comes to you, you can laugh at it or you can cry at it, and laughing feels better

than crying. Don’t feel sorry for yourself.

If someone didn’t know who you were, how would you describe what you do for your career to them?

I cook and I chat. That’s what I do. I love to write recipes, but basically, if you had to put it in a nutshell, I cook and I chat.

What is one thing that most people don’t know about you or your business operation?

Everyone that works within our brand believes in our mantra. You don’t have to be rich to have a rich life. Our brand is successful because everyone that works with us really believes in that. They bring their dogs, in some cases their cats, their children, to work with them. We have very flexible hours; people work in many different areas and crossover. There are friends that have been with

the brand since the Food Network that also work with in the daytime show, but also work on product. We’re a brand that has good longevity and people like to stay because we are run like a

family.

What bonds us as a family is that belief that quality of life matters even if you can’t have balance, and it shouldn’t be determined or predetermined by social status or paycheck. Everyone should have accessibility to good food, decent pots and pans, a sense of adventure. Whether or not you happen to become very wealthy in life shouldn’t determine the quality of your life. I hope that’s

something people get generally about our brand, but maybe not something that they realize clearly about our brand. We do go to work with more than just good intentions and a giggle. We

go to work with very specific goals to help everybody else feel good about anything that they touch in our world; that they will be successful at it.

We don’t want people to feel great about me or about a product; we want people to feel good about themselves and their everyday life. We want to help them make it a little easier, a little

more fun or a little more adventurous. So that is done with purpose. Something people may not know about me is that I like to jump out of airplanes. I’ve done so many times. I have a thing for

indie music, but I’m as big a lover of opera as I am of indie bands. My husband and I are big music junkies and we have an enormous vinyl collection with around 1,500 to 2,000 records. That’s

probably our favorite family past time: to listen to music with the dog.

Early in your career you started working from the bottom at Macy’s. What did you learn about hard work, dedication and retail from your experiences there?

Michael Corsello was my boss at Macy’s. He was a great guy and taught me everything about retail foods, and a lot about business in general. But my work ethic and my love of working in food started when I was literally on my mom’s hip as a child. I literally grew up in restaurants, and

kitchens, and walk-ins, and that’s just the environment I felt most comfortable in: unloading trucks and stuff, and cleaning shrimp, and cleaning out the walk-in, and just being around hard work and food. It felt very normal to me. In retail, Michael Corsello taught me a ton and thankfully that was

the building blocks of the next several years of my life.

What do you cook when you’re at home and no cameras are around?

I cook every night, so that’s a loaded question. I cook whatever my husband and I are in the mood to eat, but I prefer to be at home than anyplace else, and it depends on how much time we have. If I’m coming home at 8:30 or so, we’re probably having pasta of some sort. But we do prefer to eat in than takeout. If we do get pizza, it’s from a place called Motorino’s a few blocks from our

house. But most nights, we cook whatever we’re in the mood to eat. It’s not a set menu.

How do you decide which products to endorse and which to avoid?

I don’t endorse many. I think Ziploc is the last thing I endorsed, and it’s because I use them all the time. I think they’re a very useful product. I

store everything in my freezer flat instead of in plastic containers so that I can fit more in. Soup, stews, pasta sauces, all that; I put in those

freezer bags. It just depends on whether or not I actually use something. Most of my products I design. Literally, I draw them on a piece of paper,

like a pasta pot, or I find a product in the world that I love, like Jonathan’s wooden spoons, and I ask that person to help me re-engineer

it so it’s dishwasher safe. Everything that I work on, I actually try and use, draw or create. I don’t endorse much.

What are your top three pieces of career advice for people?

1. Take your work very seriously, but don’t take yourself too seriously. 2. Work harder than the next person and don’t complain about it.3. It’s important that you understand that goals should never be money,

or fame, or a television show. A goal has to be something that’s more about your message as a contributor. What are you offering people with

your job? That’s a tough thing for people to understand sometimes. People make decisions just based on who’s going to pay them the most,

and I don’t think that’s a good strategy for life. You have to do what makes you happy and something that involves some larger purpose or message. I think that work that’s done just to be work is meaningless.

Ginger Apple Cranberry Sauce

Ingredients

1 bag fresh cranberries (12 ounces)

1 cup sugar

Salt

2 apples, diced

1 cup apple cider

1 about-1-inch piece of fresh ginger, peeled and grated

Preparation

Boil the cranberries, sugar, a pinch of salt and 1 cup of water until the cranberries burst.

In a separate saucepot, cook the apples with the apple cider, fresh ginger and nutmeg. Cook until the apples begin to soften.

Combine the contents of both pots into one; stir to combine and let cool. Transfer to a serving bowl.

Recipies

Sweet and Sour Cabbage with Meatballs

Ingredients

1 3/4 cups chicken stock, divided

1/2 cup white long-grain rice

Salt and pepper

1 1/2 pounds ground meatloaf mix or freshly ground sirloin

3 tablespoons Worcestershire sauce

1/2 teaspoon allspice

2 teaspoons ground cumin

1 tablespoon paprika

1 onion, 3 tablespoons grated and the rest chopped

4 cloves garlic, 2 pasted and 2 sliced

1 egg, beaten

2 tablespoons canola or vegetables oil plus additional for drizzling

1 small red cabbage, quartered, cored and shredded

1 teaspoon celery seed

1/4 cup cider vinegar, preferred brand Bragg’s

2 tablespoons brown sugar

1 cup chili sauce, preferred brand Heinz

Preparation

Preheat oven to 375°F.

In a small saucepot, bring 3/4 cup stock to a simmer; add rice and cover. Simmer 15 minutes. Season with salt and pepper then remove rice from

pot and spread it out on plate or pan to quickly cool.

Season meat with Worcestershire, salt, pepper, allspice, cumin, paprika, grated onion, pasted garlic, cooled rice, egg and a drizzle of oil. Roll into

walnut-size meatballs.

Heat a large, ovenproof skillet over medium-high heat with oil, 2 turns of the pan. Add cabbage, chopped onion and sliced garlic; season with salt, pepper and celery seed. Add cider vinegar and remaining 1 cup stock to the skillet and toss. Sprinkle with sugar and stir to combine; stir in chili sauce and soften cabbage, 20 minutes. Add meatballs to the skillet and

place everything in the oven 15 minutes more to cook meatballs through.

Meanwhile, mix all ingredients for the special sauce in a bowl.

Serve meatballs and cabbage topped with special sauce.

Preparation

Preheat oven to 375°F.

In a small saucepot, bring 3/4 cup stock to a simmer; add rice and cover. Simmer 15 minutes. Season with salt and pepper then remove rice from

pot and spread it out on plate or pan to quickly cool.

Season meat with Worcestershire, salt, pepper, allspice, cumin, paprika, grated onion, pasted garlic, cooled rice, egg and a drizzle of oil. Roll into

walnut-size meatballs.

Heat a large, ovenproof skillet over medium-high heat with oil, 2 turns of the pan. Add cabbage, chopped onion and sliced garlic; season with salt, pepper and celery seed. Add cider vinegar and remaining 1 cup stock to the skillet and toss. Sprinkle with sugar and stir to combine; stir in chili sauce and soften cabbage, 20 minutes. Add meatballs to the skillet and

place everything in the oven 15 minutes more to cook meatballs through.

Meanwhile, mix all ingredients for the special sauce in a bowl.

Serve meatballs and cabbage topped with special sauce.

Famous People

Solving problems and how they could be

A chef always goes through the problem when a customer unexpectedly comes in two minutes before closing the

restaurant. Well in this situation the chef usually stresses out about the problem. If I were the Chef I would attend quickly the

customer and try to cook them a great meal so I wouldn’t receive bad comments on the dish. I would also treat them well

and serve them as quickly as possible so I could have time on cleaning the kitchen and dining room of the restaurant. I

wouldn’t be angry o frustrated but stressed.

Another problem would be Customers sending food back because they didn’t realize what they had actually ordered. In

this situation I Suppose that the chefs get angry about the situation, I mean who does that? People with no manners nor

secure about what they are about to order. If I were in that situation I would be molested but at the same time disappointed

since it could be a waste of food.

In this last semester this has been the product integrator and my partner Daniel and I Azenet had to elaborate a magazine on the subject of food,

starting with the index. Then we talked about a famous chef "Rachael Ray" All her bibliography, also we made an interview with her. We also added two

recipes made by her. On this magazine we also add 3 of the most famous chefs and what they do and what they have done. But we also added some other food advertising pages. I almost forget to mention that we also added two

problems for which the chef could have a problem on and how we could solve the problem in our view. Now this is our final notes of how we made our

magazine. We took a long time to do it and tried to add creativity. It was really fun to create.

IndexBIOGRAPGHY…………………………………………………………………………………………………………………………2INTERVIEW4

How do you decide which products to endorse and which to avoid?.........................6

I don’t endorse many. I think Ziploc is the last thing I endorsed, and it’s because I use them all the time. I think they’re a very useful product. I store everything in my freezer flat instead of in plastic containers so that I can fit more in. Soup, stews, pasta sauces, all that; I put in those freezer bags. It just depends on whether or not I actually use something. Most of my products I design. Literally, I draw them on a piece of paper, like a pasta pot, or I find a product in the world that I love, like Jonathan’s wooden spoons, and I ask that person to help me re-engineer it so it’s dishwasher safe. Everything that I work on, I actually try and use, draw or create. I don’t endorse much....................................................................6

What are your top three pieces of career advice for people?......................................6

1. Take your work very seriously, but don’t take yourself too seriously........................6

2. Work harder than the next person and don’t complain about it...............................6

3. It’s important that you understand that goals should never be money, or fame, or a television show. A goal has to be something that’s more about your message as a contributor. What are you offering people with your job? That’s a tough thing for people to understand sometimes. People make decisions just based on who’s going to pay them the most, and I don’t think that’s a good strategy for life. You have to do what makes you happy and something that involves some larger purpose or message. I think that work that’s done just to be work is meaningless..............................................................................6

....................................................................................................................................... 6

Recipies..........................................................................................................................9

Famous People.............................................................................................................12

Solving problems and how they could be different.....................................................13

Final Notes………………………………………………………………………………………………………………………..14

OOD

INTERVIEW TO RACHEL RAY & RECIPIES SHE

REVEALS!

GET TO KNOW ABOUT RACHEL

RAY’S LIFE!