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 life
Rachael 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!", "entretizer" (entre-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 Martnez.
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-inone 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.

INTERVIEW
Rachael 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. Shes 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 shes 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 dont
take yourself too seriously. Work harder than everyone else and never complain
about it. Dont go to bed if youre 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 shouldnt go to bed
if youre not physically or mentally tired each day, or you wasted your day. My
grandfather taught me that theres 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. Dont feel sorry for yourself.

If someone didnt know who you were, how would you describe what
you do for your career to them?

I cook and I chat. Thats 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 dont know about you or your
business operation?
Everyone that works within our brand believes in our mantra. You dont 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. Were 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
cant have balance, and it shouldnt 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 shouldnt determine the quality of your life. I hope thats
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 dont 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. Ive done so many times. I have a thing for indie
music, but Im 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. Thats probably our favorite family past time: to listen
to music with the dog.
Early in your career you started working from the bottom at Macys.
What did you learn about hard work, dedication and retail from your
experiences there?
Michael Corsello was my boss at Macys. 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 moms
hip as a child. I literally grew up in restaurants, and kitchens, and walk-ins, and
thats 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 youre at home and no cameras are around?
I cook every night, so thats 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 Im coming home at 8:30 or so, were
probably having pasta of some sort. But we do prefer to eat in than takeout. If
we do get pizza, its from a place called Motorinos a few blocks from our
house. But most nights, we cook whatever were in the mood to eat. Its not a
set menu.

How do you decide which products to endorse and which to

avoid?
I dont endorse many. I think Ziploc is the last thing I endorsed, and its
because I use them all the time. I think theyre 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
Jonathans wooden spoons, and I ask that person to help me re-engineer
it so its dishwasher safe. Everything that I work on, I actually try and
use, draw or create. I dont endorse much.
What are your top three pieces of career advice for people?
1. Take your work very seriously, but dont take yourself too seriously.
2. Work harder than the next person and dont complain
about it.
3. Its important that you understand that goals should never be money,
or fame, or a television show. A goal has to be something thats more
about your message as a contributor. What are you offering people with
your job? Thats a tough thing for people to understand sometimes.
People make decisions just based on whos going to pay them the most,
and I dont think thats 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 thats done just to be work is meaningless.

Recipies

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.

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 Braggs
2 tablespoons brown sugar

Preparation
Preheat oven to 375F.
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 wouldnt
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
wouldnt be angry o frustrated but stressed.
Another problem would be Customers sending food
back because they didnt 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.

Index
BIOGRAPGHY
2
INTERVIEW..........................................................................................4
How do you decide which products to endorse and which to avoid?

I dont endorse many. I think Ziploc is the last thing I endorsed, and its because I use
them all the time. I think theyre 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 Jonathans wooden
spoons, and I ask that person to help me re-engineer it so its dishwasher safe.
Everything that I work on, I actually try and use, draw or create. I dont endorse much.
............................................................................................................6
What are your top three pieces of career advice for people?. 6
1. Take your work very seriously, but dont take yourself too seriously.

2. Work harder than the next person and dont complain about it.....6
3. Its important that you understand that goals should never be money, or fame, or a
television show. A goal has to be something thats more about your message as a
contributor. What are you offering people with your job? Thats a tough thing for people
to understand sometimes. People make decisions just based on whos going to pay
them the most, and I dont think thats 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 thats 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

O
O
D

GET TO KNOW
ABOUT RACHEL
RAYS LIFE!
INTERVIEW TO
RACHEL RAY &
RECIPIES SHE
REVEALS!