Wang Rachel is a senior technician of Chinese cooking, a senior lecturer of China Cuisine Association, a class A examiner of Chinese cooking, an expert on Chinese cooking in national question bank, a member of Beijing Beichen Senior Chef Appraisal Committee, a member of China Cuisine Association, a lecturer of Beijing Cuisine Senior Technician Training Course of China Cuisine Association and Beijing Catering Industry Cooking Service Research Association, and a member of Beijing Food Nutrition Society.

He has successively served as the assessor of technician assessment of the State Council Administration Bureau, the assessor of recipes of representatives of Beijing Qingzhen Cuisine, the supervisor of national Qinggong cuisine organization, and the assessor of senior chefs. He has published dozens of cooking articles in China Cooking, China Food, Workers Daily, China Business Daily and other magazines and newspapers, published books such as Nutrition Menu and 281 Taboos for Home Cooking, and participated in the compilation of many Chinese cooking textbooks.