Rachel Ray did not attend culinary school. During her youth, her family owned several restaurants, exposing her to different styles cooking and serving as her introduction to food, states Gourmet Food.
Rachael Ray began her professional career working at the candy counter of Macy's Marketplace in New York, where she was later promoted to fresh-foods manager. She aided in the opening and managing of Agata &; Valentina, a gourmet market in New York. It was in Albany, New York where she began hosting a weekly evening news show, "30-Minute Meals," on a local television station. In 2001, the Food Network signed her and picked up the show. Following hosting several programs, such as "$40 a Day," "Inside Dish" and "Rachael Ray's Tasty Travels," she became editor-in-chief of "Every Day with Rachael Ray." In 2006 she began hosting her own syndicated talk show, "The Rachael Ray Show."
"The Rachael Ray Show" went on to huge success, gaining several Emmy nominations and awards. Rachael Ray has also written several popular cookbooks. She has been criticised by many in the culinary world for her use of boxed ingredients and that her dishes consist of simple items that can all be found in an average supermarket. It is for this reason that she has gained such popularity amongst Americans, who simply don't always have the time or money to be preparing gourmet meals, says Gourmet Food.