Chef Rachel Duboff

Chef Rachel Duboff SoCal based Chef Rachel can help you be the best possible cook through custom classes and coaching.

05/18/2026

Time for Thai Tea as we continue on our exploration of SE Asia.

05/17/2026

Taste of Thailand with Pad See Ew at .

Another week of Bún Thịt Nướng (Vietnamese vermicelli noodles with grilled pork skewers) at in Los Feliz. We also made ...
05/16/2026

Another week of Bún Thịt Nướng (Vietnamese vermicelli noodles with grilled pork skewers) at in Los Feliz. We also made pickled daikon and carrots, nuoc Cham and scallion oil. And of course, all the fixings. .

Fun night grilling in the kitchen with the crew in Hermosa Beach last night. We started off with a grilled pineapple an...
05/15/2026

Fun night grilling in the kitchen with the crew in Hermosa Beach last night. We started off with a grilled pineapple and jalapeño mocktail. And then off to the main course with grilled salmon with Caesar salad (with homemade croutons of course). And the piece de resistance - grilled peaches with vanilla ice cream. Topped with pistachios, honey, sea salt and an olive oil drizzle. 🍹

Had a blast catering for the LMU drama department last night for their Senior Showcase. This was our second year and ano...
05/12/2026

Had a blast catering for the LMU drama department last night for their Senior Showcase. This was our second year and another big success. On the menu was a crostini bar with edamame pesto, whipped ricotta and red pepper relish and a classic tomato basil. We also had Dijon honey mustard chicken skewers. A chip and salsa station with strawberry salsa and charred corn salsamole. Herbed harrisa beef skewers. And a fruit plate and treat plate with strawberry shortcake bites, salted chocolate almonds and assorted macarons.

Week one of our new international cuisine series kicked off this week with a taste of Vietnam. We made bun, featuring v...
05/11/2026

Week one of our new international cuisine series kicked off this week with a taste of Vietnam. We made bun, featuring vermicelli rice noodles, grilled chicken skewers with scallion oil, pickled daikon and carrots, nuoc Cham and of course some fresh herbs and cucumbers. What a treat.

Behind the scenes .
05/10/2026

Behind the scenes .

We celebrated Cinco de Mayo in the teaching kitchen with this week with a fun and festive menu. We made a watermelon li...
05/09/2026

We celebrated Cinco de Mayo in the teaching kitchen with this week with a fun and festive menu. We made a watermelon lime agua fresca, chicken taquitos and elotes (think Mexican street corn in a cup).

Started the day yesterday with okonomiyaki, a delicious cabbage pancake. This version had carrots and scallions and was...
05/08/2026

Started the day yesterday with okonomiyaki, a delicious cabbage pancake. This version had carrots and scallions and was topped with a sriracha mayo and sesame seeds. A nice treat when a friend pops in and the fridge was barren after returning from travel.

Last week continued with a Korean theme, featuring a special dinner of Korean bbq. Bulgogi beef and spicy pork with an a...
04/29/2026

Last week continued with a Korean theme, featuring a special dinner of Korean bbq. Bulgogi beef and spicy pork with an assortment of banchan (clockwise from top left) seasoned spinach, miso roasted sweet potatoes, spicy fish cake, cucumbers, kimchi and bean sprouts. Of course, the meal would not be complete without lettuce, perilla and rice. And a special soju cocktail with perilla, cucumber and lemon. To top it off, a round of mahjong. 🎉 ❤️

Making gimbap with . The crew learned how to make a variety of fillings - bulgogi beef and shiitake mushrooms, sesame sp...
04/27/2026

Making gimbap with . The crew learned how to make a variety of fillings - bulgogi beef and shiitake mushrooms, sesame spinach, seasoned carrots, omelet and not pictured, pickled cucumbers and banana milk to enjoy with our meal. Then we tackled learning to to roll. I think it was a successful night.

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