Can we get a drum roll? We’re pleased to introduce our very first female fudge maker chef, Rachel Connelly, hailing proudly from the Culinary Institute of America.
🧑🍳💙
In true serendipitous form, Rachel came to us courtesy of her own personal Covid story.
Rachel was working as a pastry cook for Rittenhouse Hotel in Philadelphia when restaurants shut down. Her boyfriend, Bryan relocated to the shore, Rachel naturally followed, and the rest is sweet history.
Restrictions were being lifted so she began her search for a job, ultimately being offered the position at The Original Fudge Kitchen. Thanks to a warm welcome from her fellow employees, she quickly realized she made the right decision. This October marks Rachel’s one-year anniversary with the company, and she loves the relaxed work environment alongside her friendly fudge family.
Our very own professor and longtime fudge maker Sean McHugh works closely with Rachel in what he calls his “Fudge Academy.” Each kettle of fudge takes about 15 minutes to hand whip, and on a busy summer day they may make up to 50 kettles full of fudge.
Inspired by Rachel’s culinary background in baking, we are in the process of incorporating her special skills into crafting our latest confections.
Rachel is very excited about her sweet future with the company, believing it’s all a process as well as a work in progress. We can’t wait to see what delectable concoctions she creates and look forward to sharing them all with you! 💙🤍 💪🏼 🧑🍳
#ohfudge
#simplythebest
