As a third generation San Francisco, I've been immersed in the multi cultural landscape that defines California. I began cooking at the age of 17 in France as a private chef. After four years in Paris, I returned to California, attended university, and have been involved the culinary industry ever since. I am familiar and have been fortunate to have worked extensively in a variety of capacities. My skills include: marketing, recipe development, food writing, restaurant reviewing, teaching, budgeting, menu development and design, retail purchasing and sourcing, product development and market testing.
FURNISHED RENTAL HOST
I have several homes that I offer to travel nurses and digital nomads. I started on a whim with Airbnb in 2014, and quickly realized that I truly enjoy opening my home, and welcoming visitors from near and far.
EMPTY NESTER BABYSITTING
I love children, and
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.
Independence 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 Journal.
Rebecca Ets-Hokin 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.
Great 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.