Raechelle Dickson

Raechelle Dickson
Baking Instructor

Where did you train / how did you acquire your knowledge?

I graduated with a degree in Baking and Pastry Arts from Paul Smith's College. In high school, I attended the Wayne Technical and Career Center for Culinary Arts. Immediately after high school I worked at Restaurant Good Luck in Rochester, NY. I have been a part of the NYWCC since June of 2011. I currently instruct a baking and pastry course for Finger Lakes Community College.

What style of cuisine do you enjoy preparing?

I love all different types and styles of baking and pastry. I could do it all day, every day! If I had to choose, however, I would go a more rustic style. Custards are probably my favorite because of how versatile they are. You can make them suite all occasions. Local wines are what I have the most interest in as well. Growing up and working in the Finger Lakes has allowed me to work with and appreciate all the spectacular wines in this region. I am happy with a New York Riesling any day!

What is your philosophy on cooking?

Cooking is a journey. It's a great way to bring people together, create life long memories, and just enjoy the simple things that truly make life worth living.

What are three items that you would take to a desert island?

A stockpot, matches, and a knife!

 

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