I suppose you could say I am slightly obsessed with cooking. I had been thinking about writing a cookbook for years, but for one reason or another, I never seemed to get round to it, until eventually a friend told me to stop talking about it and do what I told everyone else to do, which is just to get on with it. All profits from Crazy Kitchen will be
going to Jersey Hospice Care. I had the support of some amazing sponsors who funded the print costs and, as a result, every penny from the sale will be going to the charity.
Jersey Hospice is important to me because several of my friends and family have been affected by cancer and the Hospice were amazing in each individual case, both with the sufferer and with the people closest to them. The Hospice costs around £10,000 per day to run, so I decided to use my passion to give something back.
The recipes in my book are for absolutely everyone. They are not overly complicated – anyone can follow them. I cover all dietary preferences, from vegan and veggie to omni- and meat-eaters, and this is done by simply adding different ingredients to a simple core recipe. My favourite dish? I simply can’t pick one as there are so many, but I am a pastry chef at heart and so cakes, cookies and all things sweet are my all-time favourites.
Some recipes in the book are :
Raspberry & Cacao Overnight Oats
One Pan Cajun Chicken
Sweet Potatoe Pasta bake
Swede Kedegree
Cinnamon Hot Chocolate
The retail is £4.99 and 100% is going directly to Hospice. 
My current challenge is to veganise traditional and popular desserts, but to a high standard so that everyone can enjoy them. My mum is my favourite chef, without a doubt. She taught me so much, she ignited my passion and she gave me kitchen confidence. There are loads of great celebrity chefs out there too, but too much of that is now brand-driven and influenced by sponsorship and advertising, which kind of loses the edge for me.
Jersey life is unique in so many ways. I love that everything is so close by and easy to get to. The natural beauty of the Island will never stop impressing me. My favourite place for food is Kismet Cabana in Ouaisné Bay – the food is so flavoursome and authentic. [Chef] Chris Lister cooks everything from scratch with quality fresh local produce and it really shows in his food. Obviously, the setting
is also wonderful.
For more on Rachel, visit racheldecaen.com.
Crazy Kitchen will be available from
Valley Foods
La Robeline Cider (at the Christmas Fayres)
Lucie’s Beauty Treatments
Donna’s Cake Decorating Supplies
Healthhaus Jersey
The Chocolate Bar.
If anyone would be interested in stocking copies of the book, email Rachel at [email protected].
