As the second oldest of ten children in a family where both parents worked, Rafe Montello started cooking when he was eight years old. His first exploration into the culinary arts found him gathering vegetables from the family garden to prepare beef stew in order to earn a Cub Scout elective. Shortly before turning fifteen, he started an early morning apprenticeship at a European bakery on the same day he started cooking in the afternoon at a small, family-run Italian restaurant.
After gaining additional experience working at a family restaurant/ice cream parlor and as a waiter in a Wisconsin supper club, Rafe entered the Culinary Institute of America and graduated with honors in 1971. In 1985 he decided to pursue a university education, graduating Phi Beta Kappa from the University of Wisconsin-Madison in 1990 with degrees in psychology and English with an emphasis in creative writing. Invited into graduate school, he attended part time while employed as a study skills specialist for college students and as a youth nutrition educator. Both opportunities would influence his thoughts on the role of self-efficacy in personal development and the natural appeal cooking holds for youth. These influences, in turn, would help lay the groundwork for We're Cooking Now.
Rafe received his master's degree in educational psychology with a concentration in human learning in 1995, completing a thesis that explored the relationship between thrill-seeking behavior and tolerance for diversity. His interests in graduate school focused on the mechanisms of self-actualization or full human development; the societal role of art and creativity (particularly from a cross-cultural approach); and barriers to cross-cultural and racial understanding.
Rafe’s interest in self-actualization began long before attending college. He has studied Ch'an Buddhism for over 30 years as well as meditation and neuro-entrainment technologies; explored Shamanism, Taoism, and Western philosophy; and practiced the mind-body disciplines of Aikido, T’ai Chi Ch’uan, Baquazhang, Hsingyi, Qigong, yoga, fire walking, and pilates along with Kali Escrima and Brazilian ju jitsu.
With a lifelong interest in health and wellness, Rafe follows advances in nutrition, exercise, stress reduction, and medicine to develop recipes and lifestyle adjustments for those interested in making the journey to wellness. A simplified version of that journey and the key to leading a satisfying life can be found in effort, health, and relationships, a message he shares in his youth program: “My Wonderful Life.”
Motivation is nine-tenths of accomplishment.
His current interests include changing toxic elements of our culture through committed and supportive group work; developing cooking and eating approaches to support allopathic and alternative therapies for cancer recovery, heart disease, diabetes control, and weight management; and identifying cultural barriers to healthy eating for diverse groups in America.
We're Cooking Now is the program Rafe created in 1993 to explore the ways cooking, food, and eating can be 
used to enhance personal and community development. Those uses are detailed in the Beyond Cooking section of this site. Since 1993, Rafe has been igniting relationships at Madison Area Technical College through his many food classes, where he also teaches classes in creative writing, grant writing, self-improvement, and computer software applications. His cooking classes are also regularly offered in Madison, Wisconsin at Whole Foods, Williams-Sonoma, and the Willy Street Co-op and at All Through the House in Stoughton.
Conferences, Workshops, and Demonstrations
- Office of Refugee Resettlement of the US Department of Health and Human Services: National Symposium on Refugees (Presenter)
San Antonio, Texas; September 1995 - Women's Studies conference - The Everyday Art and Act of Teaching (Presenter)
University of Wisconsin - Madison; October 1995 - Michael Fields Agricultural Institute: Food, Farming and Family conference (Demonstrator)
East Troy, Wisconsin; November 1996 - Great Lakes Inter-Tribal Council: Staff Training (Trainer)
Lac Du Flambeau, Wisconsin; March 1997 - City of Madison: Building Stronger Neighborhoods conference (Presenter)
Madison, Wisconsin; October 1998 - UW - Madison Health Promotion Project: Cooking and Nutrition Education for Caregivers (Trainer)
Madison, Wisconsin; July 1998 - Oscar Mayer Hispanic Council for Ethnic Diversity: Latino food and culture demonstrations and participatory classes (Demonstrator and Chef Instructor)
Madison, Wisconsin; 1999, 2000, October 2001, September 2002, October 2003 - Centro Hispano: Fiesta Hispana - Latino food and culture demonstrations (Demonstrator)
Madison, Wisconsin; July 1999, 2000, 2001, 2003, 2004 - Madison District Dietetics Association: Latino Food demonstration (Demonstrator)
Madison, Wisconsin; September 2000 - Atwood Community Center Harvest Festival (Participating Chef)
Madison, Wisconsin; September 2000, 2001, 2002 - REAP: Food for Thought Festival (Demonstrator)
Madison, Wisconsin; September 2000, 2001, 2002, 2005 - Williamson Street Grocery Cooperative: Grand Opening - participatory youth class (Chef Instructor)
Madison, Wisconsin; January 2001 - Wisconsin Public Television: Garden Expo (Demonstrator with the Wisconsin Gardener, Shelley Ryan)
Madison, Wisconsin; February 2002, 2004, 2005 - PEOPLE program: participatory class for pre-collegiate program (Chef Instructor)
University of Wisconsin - Madison; August 2003 - Madison Public Library: Assorted Mexican food and culture demonstrations (Demonstrator)
Madison, Wisconsin; September 2003, January 2005, April 2005 - Wisconsin Public Television: Wisconsin Gardener Show (Guest Chef)
original air date; 09-25-2003, 6-30-2005 - Madison Museum of Contemporary Art: Artistry with Food: Preparing cuisine from South-Central Mexico in conjunction with La Vida en Marcha (Chef Instructor)
Madison, Wisconsin; 10-21-2003 - Earth Charter Summit: Sustainability Stew and dinner (Recipe Consultant)
Madison, Wisconsin; October 2003 - Whole Foods Market: Madison Food and Wine Show (Demonstrator)
Alliant Enrgy Center - Madison, Wisconsin; October 2003, 2004, 2005 - Madison Herb Festival: Cooking with Lemon Herbs (Demonstrator)
Olbrich Gardens, Madison, Wisconsin; November 2004 - Kennedy-Hahn Appliance: General Electric Monogram Sales Training (Chef Demonstrator)
Madison, Wisconsin; July 2004 - City of Madison and Dane County Public Health Departments: Fresh, Fast, and Fabulous Food Cooking Demonstration for Latino Parents; videotaped for television and library circulation (Demonstrator)
original air date; 8-13-2004 - Wisconsin Public Television: Garden Expo - Veggie Shake for Health (Demonstrator)
Madison, Wisconsin; February 2005 - Lutheran Social Services: Providing Healthy Food to Those in Our Care (Trainer)
Oconomowc, Wisconsin; 4-13-2005 - Oconomowoc Public Library: Dragons, Dreams, and Deeds of Derring Do: Using drama to encourage healthy eating (Presenter-Actor)
Oconomowoc, Wisconsin; June 2005 - Orton Park Festival: Fundraiser for the Wil-Mar Community Center - Afro-Caribbean vegan and meat dinner (Chef Instructor)
Madison, Wisconsin; 8-26-2005 - Whole Foods Market: Madison Women's Expo - Grow Yourself Thin (Presentor)
Madison, Wisconsin; 11-19-2005
Copyright 2004 Rafe Montello. All rights reserved.