Rebecca Peizer, ’00, CEC, CHE, PCII, Olive Oil Sommelier, is a chef, culinary educator, consultant, writer, and speaker with more than 27 years of experience in the culinary industry. Her expertise spans sustainable cooking, food science, cultural food traditions, wild foods, foraging, and culinary herbalism. She writes for food service publications and develops recipes, menus, products, and culinary concepts for brands, commodity boards, and other foodservice clients through her consultancy, All Things Culinary.
Rebecca has held many roles at the Culinary Institute of America for almost 16 years as a professor, consulting chef and culinary conference stage manager. She contributed to the development of the nation’s first farm-to-table culinary program in Boulder, Colorado, and brought that knowledge to redevelop and lead the CIA’s farm-to-table bachelor’s program, as well as teach European and Mediterranean culinary, wine and olive oil traditions. Rebecca co-authored the Food Is Medicine Culinary Intensive in collaboration with the Teaching Kitchen Collaborative, programming for the Culinary Therapeutics program at the CIA, and created the Culinary Training Academy curriculum for the Salvation Army.
Rebecca has certifications of Executive Chef, Olive Oil Sommelier, ProChef II, Hospitality Educator, Sommelier, and Herbalist, and is passionate about exploring the connection between food, culture, wellness, and the natural world. (Napa, California)