Amanda Rafalski
Friday Saturday Sunday | Philadelphia
FEBRUARY 2024
When Amanda Rafalski was young, no one in her family baked, but her neighbor did, and Rafalski’s competitive nature drove her to learn everything she could about baking. Although she planned on pursuing a teaching degree, Rafalski pivoted to culinary school. After graduating from California Culinary Academy in San Francisco, she worked at Brasserie Ruhlmann for a year, where she learned classic French technique, focusing on canelés in particular (her favorite). When Brasserie Ruhlmann closed, Rafalski was drawn to Philadelphia, where she met Rising Stars alum Chad Williams, and went on to help open another Rising Stars alum spot, Jose Garces’ Chifa.
Returning to Chicago, she worked for Rising Stars alum Stephanie Izard at Girl & The Goat, learning the tricks to bread making from another alum, Greg Wade. Rafalski noted the relationship Wade had with local farmers and suppliers and was inspired to do the same. She worked her way through the kitchen, drawing inspiration for sweet dishes from the savory, when Izard offered Rafalski the role of pastry chef. Rafalski then went on to help open Izard’s second restaurant, Little Goat.
Rafalski and her husband moved back to Philadelphia, where she took a job with Garces' catering company until the opening of Williams’ Friday Saturday Sunday. She joined the team, starting on the savory side. In 2020, as the pandemic settled and the restaurant opened back up, Rafalski started doing pastries again and naturally fell into the role, becoming pastry chef shortly after. At Friday Saturday Sunday, Rafalski elevates her desserts with a focus on simplicity and measured technique, while embracing a lighthearted and nostalgic culinary perspective.
