Today we’d like to introduce you to Raquel Ofir.
Raquel, can you briefly walk us through your story – how you started and how you got to where you are today.
Seek the Beauty was born out of a constant discussion about the Miami “food scene” between two sisters – Lior and Raquel Ofir. Desiring a more sustainable and sincere food culture, we decided to begin a supper club that would invite people to view their surroundings along with the food on their plates in an entirely new light. From there, the company was formed to include various services as a way to further share this concept that food can be transcended into something more meaningful than simple sustenance.
I was born and raised in Miami. I always felt a little like I didn’t belong… more of a “mountains and trees” kind of girl than “party and beach”. After graduating high school here, I went on to travel and discovered my love for kitchens. I’ve been cooking and traveling to different kitchens around the world ever since. A particular restaurant in the suburbs of Melbourne, Australia truly caught my attention along the way, and I ended up working there for a few years. That restaurant, O. My, taught me the majority of my current food philosophy. With a menu based entirely off their own farm and the chefs doing the harvesting, I learned how to develop a relationship with the earth and how to cook both sustainably and resourcefully.
Eventually, I found myself back in Miami. And resenting it. That’s when a good friend stepped in and started showing me a different side of the city I was raised in. She showed me the farmer’s markets and pushed me to (finally) check out the Everglades. Inspired me to have Homestead days and immerse myself in the Arts & Culture here. She helped me seek the beauty.
From there, I realized that Miami has so many beautiful, very real, things to offer beyond the transiency and tourism. Eventually, I found my people, my community and decided that if I were to change the food industry, home would be a good place to start. Now, I apply all the sustainable techniques I have learned to the incredibly unique Miami flavors available. From tropical fruit to high-quality vegetables to one-of-a-kind specialty ingredients such as Adashah and Be Cultured Tempeh, I have grown to not only fully embrace what Miami has to offer, but now encourage others to “seek the beauty”.
I label my company as an “adaptable chef service”. Beyond personal/private cheffing, I often cater events and host intimate supper clubs encouraging connection. I am working towards sharing workshops with eco-friendly foundations and eventually, a brick and mortar location where I can share this abundance of good food in an unpretentious setting. I would like delicious, healthy meals to be accessible and affordable – available to all of Miami.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
One of the biggest struggles I have found is the classic one of being a woman in the kitchen. The incidents range… So many times I have been forced into Pastry Section simply because I’m a woman. And I hate baking. I don’t have the mind for it. Of course, there are also many times where I have felt like I wasn’t being taken seriously because of my gender amongst closed ears, bits of sexual harassment, and unequal pay.
Aside from gender discrimination, I’ve had to deal with the idiosyncrasy of being an observant Jew in the kitchen. I am not exactly orthodox, but I do observe the Jewish Sabbath (Shabbat) which falls on Friday evening to Saturday evening every week. The busiest day of the week for restaurants. I have had to put my religion aside countless times in kitchens and turned down for jobs just as often due to “scheduling conflicts”. About a year ago, I put my foot down and decided I would never go into someone else’s kitchen on Shabbat ever again. Owning my own company allows for making my own schedule. Additionally, I only wear skirts and dresses in public, which has been less of a problem than you’d think. Now that leggings are permissible in the modern kitchen, I am able to wear a discreet black skirt over my bottoms.
While gender is not something I could choose, and religion shouldn’t be an issue in theory, there is one more struggle that was admittedly entirely my choice: I’m a vegetarian. Over the years, I’ve had countless looks, comments, and discussions over my dietary choices and while I have seen it as an asset, other people have needed a little more convincing – especially when they find out I still cook meat. I look at it as a value because not only has it made me capable of quick-thinking when a guest has dietaries that conflict with our menu, but it has also forced me to learn how to ask for help (something I’m not always the greatest at doing). Often, I rely on those around me to taste in order to confirm what my other senses have already surmised.
So let’s switch gears a bit and go into the Seek The Beauty story. Tell us more about the business.
Seek The Beauty aims to bring healthy, delicious food (that happens to be plant-forward) to the public. I sincerely relish making high-quality food accessible, enjoyable, and impactful – that’s why the slogan is, “Eat. Educate. Explore.”. I hope to encourage others to try new ingredients, flavors, and methods in order to develop into conscious consumers. I would like companies to be more transparent about where their products come from and what exactly they are comprised of. And they will be, once consumers demand it.
I specialize in plant-based or plant-forward meals that are as locally sourced as possible. I enjoy educating people about the people I buy my food from, about the farmers right beside us. I am most proud of my eco-friendly ambitions as a company. My inventory is either upcycled or purchased secondhand. My ingredients are sourced from local businesses and farmers such as Urban Oasis Project and Tiny Farm. My methods of cooking include using the whole plant or product rather than mainstream pieces. I abstain from the use of plastic wrap (bees wrap instead) or single-use items such as parchment paper (silicone mats instead).
Many companies and restaurants today claim to be “Farm to Table” or “sustainable”, but after seeing what goes on behind closed doors, I believe there is either a lack of understanding or honesty or both. People get their produce from wholesale distributors off the back of a truck without ever visiting the farm or at the very least meeting with the farmer. They demand trendy ingredients rather than asking the seemingly obvious question – what do you have an abundance of? What can I help you get rid of?
Has luck played a meaningful role in your life and business?
I’d say it’s played a big part. Perhaps, not necessarily “luck” but rather, the Universe.
I constantly joke about all the “supposed to’s” in my life…
I was supposed to go to UF out of high school but I ditched last minute to go to Israel.
I was supposed to move to Israel and join the army, but I got caught up in culinary school.
I was supposed to come back and finish my bachelor’s in Denver but I got the chance of a lifetime in Australia.
I was supposed to move to Australia permanently but I pursued travel instead.
I was supposed to get a job in Peru but I chose to value myself.
I was supposed to get a job in NY but it just fizzled out weirdly.
I was supposed to, I was supposed to, I was supposed to…
Now, I stop planning and just let life lead me while trying to do my best as I go, aiming for peace, love, and positivity in whatever way that I can.
Pricing:
- Supperclub tickets vary based on venue but are usually minimum $75 for 4 courses.
- Private chef and Event opportunities vary by situation. Please contact for personalized quotes.
Contact Info:
- Website: www.seek-beauty.com
- Phone: 305-209-2321
- Instagram: @seek_thebeauty and @raqofi
Image Credit:
Lorie Setton
Lizzie Bremer
Jasmin
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