is a well-known San Francisco food personality with loads of experience
in the kitchen and a taste for simple, fun gourmet.
Rebecca was born into a culinary family - her first job was
working with her mother Judith at San Francisco's much-loved HomeChef
Cooking School as a high schooler. Rebecca next lived and worked
as a chef in Paris, then returned to the States to graduate university
cum laude, and join her family's business in 1990.
Rebecca was HomeChef's Cooking School Director and was so
popular that enrollment increased 400%! She added two more locations
in Marin and Palo Alto, developed an extensive curriculum and
teacher training program, and taught hundreds of home cooks the
basics of cooking as well as specialty skills like pastamaking.
In 1995 Rebecca went on to work independently and HomeChef was
sold to Viking.
brought numerous exciting challenges to the table. As a cooking
instructor and entrepreneur, Rebecca worked with numerous companies,
industrial psychologists and business folks to develop a Culinary
Team Building program. This program combines everyone's interest
in food and cooking into a collaborative team building experience
that uses preparing a gourmet meal as the ultimate challenge.
The program has been enjoyed by clients like Whirlpool, Ten Speed
Press, Plumtree Software, and Levi's.
Rebecca stays hooked into the global culinary scene, chairing
conferences and contributing recipes and columns to publications
like The San Francisco Examiner, The San Francisco Chronicle,
Sunset Magazine, The Ark Newspaper, and The Marin Independent
is a Certified Culinary Professional, a title she achieved in
1993 for outstanding commitment in the Culinary Arts. Jacques
Pepin, Julia Child, and other cooking teachers as part of the
International Association of Culinary Professionals, developed
these standards. She is also an active member of Women's Chefs
and Restaurateurs, and the American Culinary Federation.
Food isn't Just for Grownups
Rebecca has three children, Violet, Gideon and Ruby. Her
love for them and the outdoors lead her to spend several fulfilling
summers as Executive Chef for Camp Tawonga, a residential summer
camp in Yosemite. Her food was enthusiastically reviewed by nearly
200 staff, 1000 campers and hundreds of Bay Area families (known
for their discriminating tastes) for two years in a row at summer
camp and family weekends.