Rebecca Peizer, ’00, BA, AOS, CEC, CHE, is a seasoned chef and professor with more than 27 years of experience in the culinary industry. Through her consultancy, All Things Culinary LLC, she specializes in recipe development and program design, helping organizations create food that is meaningful, functional, and memorable. Her work blends authentic global flavors and cultural history with modern innovation, with a focus on thoughtful, accessible, and health-forward cuisine. Chef Peizer has held multiple roles at The Culinary Institute of America for over 15 years, including professor, digital media chef, consulting chef, and stage manager for the CIA’s Center for Food and Beverage Leadership. She helped develop the nation’s first farm-to-table culinary program and co-authored a Food Is Medicine Culinary Intensive in collaboration with the Teaching Kitchen Collaborative. An award-winning educator and frequent conference speaker, she is also known for her expertise in sustainable cooking, Mediterranean cuisines, foraging, and culinary herbalism. (Napa, California)