Rachel De Jong received her certificate in Pastry from Le Cordon Bleu, Paris. She has worked as a pastry chef in the restaurant industry for the past twelve years, working with highly acclaimed chefs and restaurateurs like Patrick O’Connell of The Inn at Little Washington and Ludo Lefebvre of Petit Trois, in Los Angeles, California. She has now returned to her home state of Virginia and owns a bakery, Cou Cou Rachou.
