Background

Rachael graduated from the Institute of Culinary Education in Manhattan. From there, she went on to work in corporate dining for Brown Brothers Harriman in NYC and Deutsche Bank where she was a sous chef. Rachael helped with the opening as executive chef for Coach and BCG in Hudson Yards. She even traveled for a while helping restaurants revamp their menu and find new recipes to try. She was a consulting chef in Jersey City, working for Satis Bistro and Paste e Vino. After gaining a wealth of knowledge in the industry, Rachael joined our Market Basket family and has been with us for over 5 years. She started as one of our pastry chefs and is now our head cake decorator for the store.

Expertise

“I have always loved cooking,” says Rachael. “I figured if I was going to be doing something for the rest of my life I might as well be doing something I love.”

Rachael loves cooking for friends and family and is always experimenting in the kitchen. She is known for her homemade pasta and loves to cook various sauces, braised meats and porchetta. She says she loves all things Italian and enjoys making Italian-style dishes.

Favorite Part Working at Market Basket

Rachael says her favorite part about working at The Market Basket is the creative freedom. “I also love the people who work here and the comradery. Everyone is always working together, and we have a good time,” she says.

Background

Karl started out in the food industry working for his father’s business, the Haledon Pork Store, at 12 years old. His father taught him the tricks of the trade. He was taught the skills needed to be a butcher, how each product was made, how to run a business and more! He saw the successful business his father had and strived to create something like that for himself in the food industry.

At 16 Karl started working for The Market Basket in Wyckoff, New Jersey making the salads in the kitchen. After graduating high school, he attended the prestigious Culinary Institute of America. Karl has experience in all realms of the food industry including working in the hotel cooking industry, French restaurants, and even being the pastry chef at La Petite Auberge. After Karl gained more knowledge, he opened his own business that followed in his father’s footsteps – a pork store located in Pompton Lakes, New Jersey. “I was born with a cleaver in my hand,” Karl says. He enjoys working in our commissary kitchen making our homemade sausages, wursts, hot dogs, smoked hams, turkeys and more! Karl is now the head wurstmacher for us here at The Market Basket and has been with us for the last 5 years.

Expertise

Karl enjoys being creative in all aspects of life whether that be cooking in the kitchen, making a painting, or playing guitar in his band – “Jamming with the Butcher.” “People often call me the renaissance man,” says Karl. “I can paint a landscape, play guitar or make you some homemade liverwurst.” Karl loves using his creative side as head wurstmacher to make new and delicious products for our customers to try.

Karl is known for his “Ungerdogs” as he calls them – our homemade pork and beef hot-dogs he makes fresh in our commissary kitchen. “Everyone says they always have a hunger for the Unger,” he says. Karl is also known for making our “TV Snacks” – small smoked sausages that are great for snacking, and our homemade Hungarian kielbasa as well.

Favorite Part Working at Market Basket

“Having creative freedom in the kitchen is one of my favorite parts about working at The Market Basket,” says Karl. “We truly have a family here. I enjoy the comradery. You will find lifelong workers here that truly care about what they do. Everyone tries to work together to achieve our goals and we have fun while doing it too!”

Background

“Cooking is my passion,” Jorge says. “I love food, I love cooking for people and watching them smile as they try my dishes.” Jorge was born in Providence Rhode Island close to Johnson and Whales University where as a child his mother took him to watch the culinary students cook. Ever since then he says he was intrigued.

Expertise

Jorge has a lifetime of experience working in the kitchen. Starting at age 13 Jorge worked as a baker’s assistant which sparked his career in the food industry. Jorge attended the Culinary Academy of New York. After he graduated, Jorge began an internship at Vong by chef Jean George where he was introduced to French Thai fusion cooking. He then moved on to work for a company that catered private planes while also working private events for our catering team. He found his home here at the Market Basket and enjoys showing customers his cooking knowledge and skills.

Jorge is known for his pepper steak dish you can find right in our store! He also is known for his various variations of Osso Bucco.

Favorite Part Working at Market Basket

His favorite part about working at the Market Basket is that he has the freedom to create many different dishes and experiment in various aspects of cooking. With his expertise and passion for food, you can always find Jorge in the kitchen making something new and delicious for customers to try!

Background

Kevin attended the prestigious Culinary Institute of America. He loved attending culinary school and found his home here at The Market Basket after graduating. He has been with our Market Basket family for 24 years.

Expertise

Kevin started out in high school working in the kitchen at a local luncheonette. From there he started working catering events after hours. He found a love for watching cooking shows, reading cookbooks and being active in the kitchen. The more experience he gained in the kitchen, the more he found a love for the industry. Kevin found a passion for cooking and enjoys experimenting with different dishes. From baking cookies, to cooking for the holidays or making meals for his family – Kevin takes pride in all he does as a chef.

Favorite Part Working at Market Basket

Kevin says his favorite part about working at The Market Basket is the family he has created here. “The most important part about working here is the people,” he says. He enjoys having fun in the kitchen and sharing his culinary expertise with those around him.

Background

Powell attended the French Culinary Institute (International Culinary Center) located in SoHo in NYC. From there, he went on to work at restaurants like Café Panache as well as Ai-Fiori – a 1 Michelin Star restaurant! After gaining experience in the cooking industry, Powell found his home here at The Market Basket. He has been with our Market Basket family for the last 5 years.

Expertise

Powell started out working in the server industry. He was drawn to working in the kitchen and hasn’t left since. He enjoys working with his hands and staying busy in the kitchen.

Powell thrives off being creative and experimenting with new flavors and recipes. He even created our line of clean eating meals! Powell is known for his grilled chicken and quinoa recipe, homemade butternut squash soup, charred scallion vinaigrette, green goddess dressing and more! He loves to cook for those around him and make meals for his family and friends. You can find all of Powell’s latest prepared meals in store!

Favorite Part Working at Market Basket

The freedom to try new things and be creative in the kitchen is one of Powell’s favorite parts about working at The Market Basket as well as the people he gets to interact with every day. He enjoys experimenting in the kitchen and working together with those around him.

Background

Ryan got his associates degree in hotel and restaurant management from Bergen Community College in 1999. After graduating, his passion for cooking grew and he went on to attend the prestigious Culinary Institute of America and graduated in 2001. From there he went on to work at local restaurants in the Bergen County area and later found his home here at The Market Basket. He has been a part of The Market Basket family for over 16 years.

Expertise

Ryan started working in a kitchen at only 16 years old. He saw cooking as an outlet and enjoyed seeing what doors the industry could open in his career. “This is not your normal 9-5 job,” he says. “Everyone here truly cares and works hard to help better the business and put their best foot forward to create a positive experience for our customers.”

Curating simple yet delicious dishes is Ryan’s specialty. Some of his favorite dishes to make include short ribs, Osso Bucco and his homemade risotto.

Favorite Part Working at Market Basket

Ryan’s favorite part about working at The Market Basket is cooking at catering parties and events. He enjoys curating the ultimate customer experience and loves to see people enjoy his culinary creations. He enjoys spending time with people and working together with the other chefs in the kitchen as a team to make your event unforgettable.

Background

Patrick graduated from the Culinary Institute of America with his associates degree. From there he went on to work in independent restaurants, hotels, and catering banquet houses to gain experience in the industry. He was the executive chef at a golf club, did a la carte lunches and dinners as well as banquets and parties! With over 27 years of experience in the cooking industry, Patrick developed a wealth of knowledge about all things in the kitchen.

Expertise

“Growing up in an Italian family the kitchen is where everybody ends up at our gatherings,” says Patrick. As a kid, he learned to cook with his mother and grandmother who were always in the kitchen cooking for their family. “I love cooking because you get the instant gratification of seeing people smile, enjoy and even be amazed at something you have created,” he says. “No matter the event, wedding, baby shower or any special day in our lives, food can transform those days from good to great or great to awesome!”

Patrick is known for his dark roast rub which is a coffee crust seasoning he created that can be used on steaks, chicken, pork, lamb, seafood and more! He enjoys experimenting in the kitchen with versatile flavors and recipes. His favorite dish to prepare is osso Bucco and lamb shank as well.

Favorite Part Working at Market Basket

“My favorite part about the Market Basket is the staff. From the owner to the staff in any department – you will find seasoned veterans of this industry that truly take pride and care about the products we produce as well as each other as an integrated part of the Market Basket family,” he says.