Photo of Jacqueline Raposo
Photo of Jacqueline Raposo

Jacqueline Raposo

For over a decade, disabled food writer Jacqueline Raposo has worked as a private chef, assistant food stylist, and gluten-free recipe builder while interviewing hundreds of chefs for stories intertwining food, health, and community.

Expertise: Chefs, Specialty Diets, Hospitality Trends, Azorean Food, Gluten-free Foods

Experience: Jacqueline is fascinated by how food brings people together. A former performer and vocalist, she's used first-person storytelling to report on food and lifestyle for over a decade. She's interviewed hundreds of chefs worldwide for publications including Saveur, Plate, Serious Eats, The Village Voice, Shondaland, and Tasting Table. And she's captured oral stories as the producer of the food-focused podcasts "Love Bites Radio" (Heritage Radio Network) and "Service: Veteran Stories of Hunger & War" (iHeart Media), amongst others.

Azorean American, she shares the best of food and cultural experiences across the Azores islands for travel publications. And she reported on the science and cultural mindset of how we break and build habits for her book "The Me, Without: A Year Exploring Habit, Healing, and Happiness".
You're already doing it with carbonara, so use this ingredient that you already have in your fridge to turn up everything from pasta to pan sauce.
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At the Culinary Institute of America, John Paidas met a professor who set him on a new path.
The chef at Adda and Rahi shares how to use every part of the plant. 
Lynch had no skills to back up the title. But her home economics teacher and a former boss had faith, and her back.
Hold the olive oil, says chef Nick Balla of San Francisco restaurants Duna and Smokebread.
Burger season isn't over. Here's how chef Michael Zentner of Charleston's Butcher and Bee uses a common kitchen tool to mimic the taste of one of his favorite hometown burgers.
Chef Katie Button just convinced us we've made a huge mistake by overlooking this pantry staple.
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Hungry Pigeon chef Scott Schroeder uses mayo as a replacement for egg wash, and now we'll never bread food the same way again.
Balthazar head baker Paula Oland turned down O'Malley when he first asked for a job. Years later, she'd become his mentor—and family.  
Chef Katie Button just convinced us we've made a huge mistake by overlooking this pantry staple.
Hungry Pigeon chef Scott Schroeder uses mayo as a replacement for egg wash, and now we'll never bread food the same way again.
Balthazar head baker Paula Oland turned down O'Malley when he first asked for a job. Years later, she'd become his mentor—and family.  
The executive pastry chef at Asheville's Rhubarb recalls her early career, and the moment Frank Mirabile taught her an important lesson about working with people. 
This simple, dairy-free sauce from chef Hillary Sterling of NYC's Vic's is about to be your new favorite way to use up lemons.
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Some chefs travel with a favorite knife. Lior Lev Sercarz brings tahini everywhere he goes.
The Minneapolis chef reflects on his mentors, Daniel Boulud and Thomas Keller, and how they helped guide him through the rocky, early days of his acclaimed restaurant. 
Chef Chris Coleman of Stoke in Charlotte, North Carolina uses the radiant heat of embers to infuse oil and replicate pit-cooking.
Many of the era's dishes are characterized by a lack of seasoning, abundance of root vegetables and overcooked meats. Oh, and there's a delicacy called "Cold Ham Cake"
Marcia Polas observes patterns in restaurant work: the lifting, twisting, shaking and scooping with the “force of a battering ram” that cause industry-specific harm. Her mission? Reversing the damage.