Our Cordon Bleu-trained chef, Brigid Rafferty, developed a passion for cooking early as number eight of nine children helping her mom in preparing meals for her large family from scratch. Unwittingly, she was raised in a near-organic environment in a small town in Vermont where food was raised, traded or purchased in a food cooperative – her family’s ingredients were local and farm fresh.
While an undergraduate student at the University of Colorado her love of food and culinary experiences was heightened during a year studying abroad in Bordeaux. This is where Brigid says her palate was born and her admiration for the culinary craft truly began – ultimately leading her to become a Cordon Bleu-trained chef. It was during her undergraduate years at Boulder, Colorado that Brigid’s passion for organics and environmental living began, too.
For the past 15 years Brigid has been working as a chef in the private sector: in catering companies, restaurant kitchens and as a resident chef on private super yachts. Her flavor profiles have been shaped and refined by her extensive experience preparing a wide variety of ethnic cuisines from across the globe. Her personal culinary style has always been based in healthy modern cuisine founded on classic French training with a high focus on flavor, texture, and color.
As the mother of a toddler, Brigid’s recent culinary focus has moved towards a higher commitment to organic, non-GMO food products and the natural delivery of essential vitamins, minerals, and other nutrients. This journey ultimately led her to juicing – a craft she is passionate about. We hope you enjoy the fruits of her labor.