As a respected chef, culinary leader, author, trainer, and manager, I create appetizing and inspiring recipes, menus, food and beverage products that satisfy a diverse range of taste buds targeting multiple demographics.

My deep experience in the hospitality & restaurant industry includes:

• ☑ Fast Casual at Corner Bakery Cafe
• ☑ Retail/Gourmet Grocery at Whole Foods & Sutton Place Gourmet (Baldacci’s)
• ☑ Catering corporate and high-end parties in Washington DC
• ☑ Hotels and restaurants (Marriott, Blue Mesa Grill, Clyde’s)

My passion for food, cooking and creating healthy and indulgent items that are simple to execute are embedded in my culinary development process, which includes flavor profile, ease of execution, cost factors, supply chain considerations and a deliberate balance of menu elements.

My Culinary Development Services:

• ☑ Assessments on daily operations
• ☑ Menu creation and optimization
• ☑ Recipe and product development
• ☑ Kitchen systems and training

Chef Becky is the author of “Cooking Soup to Nuts” (Dorrance Publishing).