Hello! I’m Rachelle and I’m the “bear” behind this blog. Born and raised in Singapore, I’m currently hurtling through my thirties, trying to share a piece of my world and kitchen. Did I mention my immense passion for food too? I’m a self-taught/Food Network-taught cook. Wouldn’t dare to call myself a chef with no proper certification and I’m happy the way it is.

I grew up in a family of 5 and had been tasked to prepare meals for them since I was 13. I would come home after school and start preparing for dinner. It wasn’t a chore at all for me as I found it very therapeutic to be cooking and experimenting with different tastes.

Being from a typical Chinese family, I was mainly preparing Asian cuisine. I could still remember my first crab “murder” (I apologize to the vegetarians reading this but I’ve stopped my killing since years ago). Mom showed me how to kill a live crab. After which I had to kill the other 3. That episode didn’t end well but it was an experience for me.

Mom also taught me how to clean fish, handle all types of meat, cooking tips and tricks that can only be acquired with years of experience and I’m proud that the knowledge has stayed with me throughout the years.

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After graduating from college, I was exposed to different kinds of cuisine. You could see the type of influence in the recipes. Another favorite past-time of mine is reading recipe books and watching cooking channels. My default TV channel is permanently set on Food Network Asia. I get tons of inspiration and ideas from there.

The biggest inspiration for me to start this site is none other than “my tiger” aka the anchor of my life. While I am busy penning down recipes, he spent days and nights setting up this site making sure it is good to go. So a big thank you to my tiger, I couldn’t have made it without you!

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I live in sunny Singapore, and loving every moment of my life here. I love to travel, that is when I can try out new food and if I like them enough, I will try to recreate them in my kitchen. My 14-year old daughter is my biggest fan, and I hope she will develop the same passion as me one day.

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Contact me at: rachelle@bearnakedfood.com

I will definitely respond to your questions, feedback or even complaints.

Follow me @ BearNakedFood on Facebook, Twitter, Pinterest and Instagram. I will be looking out for your hello’s!

“People who love to eat are always the best people”. – Julia Child

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FAQ

Can I substitute/replace xxx with yyy ingredient(s)?

Please click on the links for my Baking Conversion and Substitution Charts. Do note any alterations made to the ingredients/recipes will result in a difference in the end product.

How did you get so much time to do this? What is your full-time job?

Managing Bear Naked Food is currently my full-time job. I’m the author, cook, food stylist, photographer and dishwasher behind this blog. I used to be working in the financial industry but left last year. It has always been my passion and dream to do this and share it with awesome, like-minded readers. Having procrastinated for many years, Tiger (hubby) was the one who gave me umpteen support and nudged me to go ahead. My family and daughter have been really supportive too.

They said never to trust a skinny chef, is that true?

As much as how I love to eat, I believe in striking a balance in everything we do. Since my hubby runs a Pilates studio, I make it a point to work out at his place twice a week. Doing housework helps to burn off some of those extra calories too!

What do you do with all the food you make?

Sharing is caring! My taste testers range from my immediate family, in-laws, sis’ colleagues and neighbors. It is important to garner feedbacks (especially unbiased ones) from different people so I’ll know what works and what I should improve on. When I post any recipes, they would have been tried and tested to perfection.

Where do you shop for groceries/baking supplies?

Groceries: NTUC Finest, Cold Storage, Giant, Sheng Shiong
Exotic ingredients: Marketplace by Jasons
Meat & Poultry: Empress Place Wet Market, Swiss Butchery or Mmmm
Baking supplies: Sun Lik, ToTTs, Kitchen Capers

What do you do during your free time?

I start my day at 8 am and most of the time, I get to relax towards the end of the day around 7-ish just before dinnertime. If I’m not busy in the kitchen, I can be found trawling in supermarkets, kitchenware stores and baking stores. I make it a point to keep my weekends free for my family.

What brand of camera do you use?

At this moment, I’m using Sony RX100 for my step-by-step photos and Fuji X-E2 (18-55mm f2.8-4.0 & 60mm f2.4 lenses) for the final shots.

Do you participate in sponsored posts?

Yes! I’m happy to share with everyone the brands and products I love to use. Please email me at rachelle@bearnakedfood.com if you are a company interested in working together with me for a sponsored partnership.

More burning questions?

Keep them coming! I’d be happy to answer them. Just drop me an email or comment on the recipe posts and I’ll get back to you ASAP.