Rachael Ray is a love-her or hate-her kind of personality. Millions adore her quirkiness and down-to-earth style. Others, including many celebrity chefs and food writers, heap criticism upon her. Entire blogs are devoted to slamming the self-proclaimed Anti-Martha Stewart.

It’s easy to dismiss Rachael as an amateur chef. She uses boxed ingredients, she hates specialty foods in recipes, her food often has silly nicknames, and she uses abbreviations like EVOO for extra-virgin olive oil. She giggles when she cooks and makes juvenile comments. What her critics don’t understand is that Rachael is entertaining and that’s what people want.

There are dozens of cooking shows on television. If people only wanted to know a recipe, they could buy a book. People love Rachael because of her engaging personality, her recipes fit the American lifestyle – cheap and easy, and most importantly, Rachael Ray is someone they can relate to.



Courtsey: http://gourmetfood.about.com/od/chefbiographie1/p/rachaelraybio.htm