Who is Rachel Bossett?
Her two decades in pastry include some of New York’s most acclaimed and talked about restaurants.
Rachel is a pastry chef with a strong interest in American cuisine and the Black human contribution to that cuisine.
In 2002, Rachel started her culinary career working in a Seattle bakery.
In 2006, she studied at the former French Culinary Institute, in New York.
She has worked as a pastry chef at numerous acclaimed New York restaurants, including Betony, (one Michelin star, 3 stars New York Times) and Marcus Samuelson’s Red Rooster, in Harlem.
In 2019, Rachel joined Dirt Candy, the award-winning, Michelin-starred vegetable-forward restaurant on New York City's Lower East Side. where she is Executive Pastry Chef, known for her work incorporating vegetables, such as eggplant, turnips and seaweed, into her plated desserts.
During the pandemic, Rachel launched her own chocolate brand, Misfit Confections, where she describes herself as ‘the sole proprietor, creator, producer, packager, designer, taster, maker, and accountant’. She tells stories through the medium of molded bonbons. From design, to ingredient origin and usage, to flavor and texture, each element of her creations are very intentionally chosen to tell a story.
In 2022, she was the winner of Chunky CHIPS AHOY! Cookie Pieces Recipe Contest.
