Profile: Entrepreneurship with Rabia Kamara & Ruby Scoops

Located in Washington, D.C., Ruby Scoops is a local and online retailer of premium small batch ice creams, sorbets, sherbets, and desserts, all handcrafted and scratch made in Union Kitchen by Chef & Owner, Rabia Kamara.

Ruby Scoops came to fruition October 2014, when Rabia noticed the increasing rarity of consistent high quality local desserts. She decided it was time to help change that, all the while beginning to take steps to work for herself. Ruby Scoops uses Kreider Farms dairy, cage free egss, cane sugar, and seasonal fruit from local farms to bring you the finest, richest ice creams, sorbets, sherbets and baked goods.

Rabia has spent most of her twenty something years on this Earth in the kitchen. It all started when she was a toddler, and realized that by helping her parents in the kitchen, she could get fed first. Her passion for food quickly turned into a passion for baking the minute her mother placed a rolling pin in her hand at age five. By eight, she was reading cookbooks cover to cover. Taking inspiration from greats like Dorie Greenspan and the famous Mrs. Fields-baking cookies, cupcakes, making ganaches, and tempering chocolates. She continued to be affected by the baking and cooking bug through high school. Her passion saw a resurgence in college when she started feeding her friends, and realized just how much joy feeding others brought her. After graduating from Virginia Commonwealth University with a Bachelors of science in Marketing and Media Studies, Rabia attended the Culinary Arts Program of L’Academie de Cuisine in Gaithersburg, MD. After graduating with distinction, Rabia worked in several kitchens in the DC area, under such greats as Carla Hall, Jeff Black, Peter Smith, Andrew Markert, and Ed Witt. She stumbled back into pastry after joining Black Restaurant Group. Her food has been featured in The Washington Post and Zagat.



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