Why I Do What I Do

     All-Things-Culinary is an expression of my 22 years in the culinary world and having the desire to share my knowledge, talent, and passion with all who come my way. 
     I love developing trends and recipes as well as writing, taping educational videos, and teaching about world cuisines.
     For 10 years as a Professor of Culinary Arts  at The Culinary Institute of America, I bridged my love of growing the food I serve and building community to the hearts of my students and customers through the Farm to Table Program as well as the Wine Spectator Restaurant.        
     I was awarded Top 10 Sous Chef in America by Food and Wine Magazine as of part of the opening team at the farm-driven southern French restaurant, Roux, and was an integral part of the filming of the television series and book for Jacques Pepin Celebrates!
     I have been motivated to help others achieve their goals by writing the culinary training program at The Salvation Army
and am currently the Executive Chef and educator at Gray Haven, a rehabilitation facility for former prisoners with mental health challenges. 
      I have showcased my love of local, sustainable food and wine and provided wine education and food and wine pairing to a host of celebrities, politicians, and food and wine afficionados as various wineries, resorts, and private homes. 
     No one is born a professional.  To be exceptional at something, one has to work hard at it, both through practical work experience and education. Please read my resume to follow my path to where I am today.
 
 
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Resume

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