Rachel Khoo Biography, Age, Family, Height, Husband, Restaurant, Books and Net Worth

Rachel Khoo Biography

The Croydon-born Rachel Khoo is a well-known cook, broadcaster and writer. She owns her own BBC series. Nevertheless, she is also the editor and the founder of Khoollect. Khoollect is an online magazine about lifestyle. Several hotels and restaurants like ‘The Ned’ have consulted her. The Ned is a Soho house x Sydell Group hotel located in London

Rachel Khoo Education 

Khoo went to Central Saint Martins College of Art and Design located in London after pursuing her high school course. She earned a degree in art and design. She also pursued a course in tartlet and pastry chef at Paris’ famous Le Cordon Bleu culinary training school.

Rachel Khoo Career

Rachel Khoo Chef

Khoo quit her public relations job at Thomas Pink and undertook a three-month patisserie course at Le Cordon Bleu in Paris in 2006. Khoo also sold perfume at the upscale department store, Printemps during her part-time.

After her graduation, she worked for the Parisian cookbook store and café, La Cocotte. There, she worked on baking workshops and also served as the store’s pastry chef.

While still working at La Cocotte, she occasionally went for cookery events for several book launches. Khoo once tested recipes on one of Marc Grossman’s books. Marc Grossman is also an American cookbook. After that encounter, Khoo later met Marc Grossman’s editor.

Rachel Khoo Age

Khoo was born on 28 August 1980 in Croydon, South London, England. She lives in Stockholm, Sweden. She celebrates her birthday on 28 August every year.

Rachel Khoo Family

Khoo was born to a Malaysian Chinese father and an Australian native mother. Her family was also part of the Khoo Kongsi clan house. The house clan is located in George Town, Penang.

Her father emigrated from Ipoh to the UK in 1968. Her father’s job forced her family to move to Bavaria when she was 12 years old. At Bavaria, they lived in the countryside outside Munich for four years. Her family then returned to the UK when she was 16.

Rachel Khoo Husband

Khoo got engaged to Swede Robert Wiktorin in 2014 and they married in 2015. Khoo announced on her personal blog in February 2016 that she was pregnant. She gave birth to her first child, a boy, in early 2017. She then gave birth to her second child.

Rachel Khoo Body Measurements

• Height: Not Available.
• Weight: 64kg(141Ibs).
• Body Shape: Not Available.
• Shoe Size: 7.5US.
• Dress size: 10US
• Hair Colour: Dark Brown.
• Eye Colour: Brown.
• Cup Size| bra size: 34D.

Rachel Khoo Salary

Details about her salary are still not available. However, this information will be updated as soon as it is available.

Rachel Khoo Net worth

Working a chef, there is no doubt Khoo earns a good salary and has been able to accumulate good net worth. However, her exact net worth has not yet been revealed but the information will be updated as soon as it is available.

Rachel Khoo Sweden

Khoo moved to o Stockholm in 2016, and also owns a flat in Kensal Green in north-west London. She also speaks three languages English, French, German, and some Swedish.

Khoollect

Khoo launched Khoollect in 2015. It is a creative studio based in London and an online community celebrating inspiration found in unlikely places.

Rachel Khoo Restaurant | Rachel Khoo Little Paris Kitchen | Rachel Khoo Restaurant Paris

Rachel opened a small restaurant to test recipes for her first English-language cookbook, The Little Paris Kitchen after she successfully pitched UK publishers her concept for a new cookbook.

Khoo prepared and served food out of her Paris flat in the Belleville neighborhood fit for just two diners at a time. She used social media to advertise the restaurant and quickly attracted a large fan base. Her first TV series with the BBC The Little Paris Kitchen: Cooking with Rachel Khoo was later commissioned. The restaurant closed before production began on the series.

The show was a six-episode series filmed in Khoo’s Paris kitchen and in various spots around the city. It then began airing on British TV on 19 March 2012. Finally, the series was aired in international markets. The series was watched by over 1.5 million viewers in the UK.

Rachel Khoo Little Paris Kitchen Book

Her cookbook Little Paris Kitchen was released in 2012. At that time, it had been translated into several languages: Dutch, French, Italian, German, Danish, Latvian, Mandarin Chinese, Russian, Portuguese, Polish, American English and also Norwegian. The cookbook and the television series both received critical and commercial acclaim. It also became a bestseller, selling more than 120,000 copies.

The Little Swedish Kitchen | Rachel Khoo Swedish Kitchen

Khoo released her sixth cookbook The Little Swedish Kitchen on 26 July 2018. It was released for print and digital download. The Little Swedish Kitchen was written in 2017 following her move to Stockholm in 2016.

She later began filming her new television series, “My Swedish Kitchen” in the Swedish countryside in October 2018. The show features recipes from her cookbook, The Little Swedish Kitchen. My Swedish Kitchen premiered for Food Network on 22 August 2019. It is also expected to air in Germany, Australia, New Zealand, and on BBC Asia.

Rachel Khoo Books

• Barres de Céréales – Muesli et Granola Maison
• Je fais mes Pâtes à Tartiner
• The Little Paris Kitchen. Michael Joseph
• My Little French Kitchen. Michael Joseph
• Rachel Khoo’s Muesli and Granola. W&N
• Rachel Khoo’s Sweet and Savoury Pâtés
• Rachel Khoo’s Kitchen Notebook
• The Little Swedish Kitchen

Rachel Khoo TV Shows

• 2012 The Little Paris Kitchen: Cooking with Rachel Khoo
• Rachel Khoo’s Kitchen Notebook: London
• 2014 Rachel Khoo’s Kitchen Notebook: Cosmopolitan Cook
• “Tom Kerridge’s Spring Kitchen”
• 2015 A Cook Abroad: Rachel Khoo’s Malaysia
• Rachel Khoo’s Kitchen Notebook: Melbourne
• 2016 “My Kitchen Rules”
• “The TV That Made Me”
• Zumbo’s Just Desserts
• 2019 My Swedish Kitchen

Rachel Khoo Croque Madame Recipe

• Ingredients
• 4 servings
• 2 pieces of large toast bread per muffin
• 1 egg per muffin
• 1 Some melted butter or margarine
• Butter or margarine 1 tbsp
• Regular flour 1 tbsp
• 2 dl milk
• 1 A dash of mustard (whichever kind you want)
• A sprinkle of nutmeg
• 1 Salt and pepper
• Roughly 200g of grated cheese, preferably a strongish one
• 1 Sliced ham, turkey or salami (the kind you put on a sandwich)
• Steps
• Slice your protein and put it aside.
• Take your toast and cut off the crusts, as close to them as you can. I use regular souffléforms to make these, and they require 2-3 slices of bread/muffin, depending on how big the slices of bread are.
• Use a rolling pin to flatten your pieces of bread until they are quite thin. Then brush them with the melted butter. This is so they turn crisp and not soggy in the oven.
• Grease your soufflé forms. (You can also use a muffin tin). Press your flattened, buttered pieces of bread into them. The edges are supposed to be sticking up.
• Slice your protein, and add a bit to every muffin.
• Now melt the butter for the sauce! Then add the flour and mix into a paste. Add the milk and remove from the heat once it thickens. Add almost all the cheese, but save some so you can sprinkle it over the muffins. Season with salt, pepper, nutmeg and a dash of mustard.
• Crack an egg into every muffin. There will most likely be too much eggwhite to fit into one egg, so pour some of this out before pouring the egg into the muffin.
• Spoon approximately 1tbsp of sauce into every muffin carefully. Sprinkle some cheese over each muffin.
• Bake in the oven at 180°F C (350F) for 12 minutes if you want runny eggs or 17-20 minutes if you want your eggs firm.
• If they don’t come out of the soufflé forms or muffin tin without ease, you can use a knife and carefully loosen them where they appear to be stuck.

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