A Certified Food Scientist (IFT) and Certified Culinary Scientist (RCA). Experience and advanced degrees in both food science and culinary arts. Rachel has a BS in Food Science from the University of Massachusetts, an MS degree in Food Microbiology from the University of Illinois and a culinary arts degree from the New York Restaurant School/Art Institute. Rachel has been working in the food industry for 29 years in both technical and creative roles. In addition to running A La Carte Connections , Rachel teaches food science and technology at San Francisco State University, inspiring future students to go down the food science path.

Continuous improvement, food safety, supply chain management and environmental advocacy.

Sohail earned his B.S. in Pharmaceutical Chemistry but was more interested in a food innovation career. He spent 5 months interning at A La Carte Connections, then worked at Impossible Foods as a product development technician, and has now returned to A La Carte Connections to head up R&D projects. Sohail has a background in formulating keto products, plant based meat analogues and beverages. He brings creativity and discipline to the team.

Vicky is a recent Nutrition graduate from San Francisco State University, and is the lead Food Science Assistant at A La Carte Connections. Vicky assists the team with prototype making, setting up sensory analysis and creating shelf life study protocols.