Rebecca’s first job in hospitality began at the age of 16 making peanut butter & jelly sandwiches in Aunt Polly’s Kitchen on Tom Sawyer’s Island at Walt Disney World.
Since then she’s worked as a pantry assistant at a gourmet restaurant in Jackson Hole, did a stint as a receptionist for a top law firm on Pennsylvania Avenue (hated it) and then found her groove in marketing, communications, and brand management. As director of brand communications for Maryland Public Television, she led publicity and promotion efforts for several food television series including Jewish Cooking in America with Joan Nathan, Mollie Katzen’s Sunlight Café, and Stephen Raichlen’s Barbecue University. She hung her freelancing shingle, “Art of the Table,” out in 2002 and has the privilege of working with great clients like National Geographic Television & Film, the Virginia Wine Guide, and Warner Hanson Television’s Chefs A’Field: Kids on the Farm. She credits them with honing her chops in publicity and television sponsorship. When she’s not finding zen in her kitchen creating and testing recipes to try out on the neighborhood, Rebecca volunteers with American Institute of Wine & Food’s Days of Taste to bring chefs and farmers into the classroom.
She met her husband in Nashville, Tennessee while they were both undergrads at Vanderbilt University. She also has a master’s degree in marketing from Johns Hopkins University, which officially makes her one of the most educated chauffeurs and laundresses for one child out there. And she still can make a fine sandwich.
- What is the strangest food you have ever eaten?
- sweetbreads, not so strange I guess
- What do you cook when home alone?
- pasta with garlic and olive oil
- Your most treasured kitchen possession:
- my microplane
- The ideal number of guests for a dinner party is:
- 4 adults at the table, 3 kids swinging from the rafters