Rebecca Peizer is the founder of All Things Culinary, a consultancy focused on food education and brand ambassadorship for food-service and commodity board clients. Chef Peizer has held many positions at The Culinary Institute of America, including Professor, Digital Media and Consulting Chef, as well as culinary Stage Manager for CIA Conferences. She helped create the nation’s first farm to table culinary program as well as created the Culinary Training Academy program at the Salvation Army. Throughout her career, Chef Peizer has earned the Certified Executive Chef and Certified Hospitality Educator certifications as well as certifications in Cheesemaking, Permaculture Design, and wine through the International Wine Guild. She is a member of the Research Chef Association and a candidate to receive her Olive Oil Sommelier Certification through ESAO, Escuela Superior del Aceite de Oliva in Valencia, Spain. She is a nationally recognized writer and trend expert and has earned several notable awards and culinary competitions. When not cooking or teaching, Rebecca can often be found foraging for wild mushrooms, seaweeds and herbs and making herbal culinary medicine. linkedin.com/in/chef-rebecca-peizer/, IG @chef_rebecca_peizer