Rebecca knew that cooking was her forte since she was a child in Enfield[, CT. 

Holidays were a time to showcase her gifts by bringing little cakes and scones, based on recipes in her mother's Betty Crocker cookbook, to family parties.  

Growing up, she was enthralled by the infinite number of recipes and many famous chefs. Watching Juila Child became a nighttime ritual before bed. She took every culinary class in grade school, and graduated from the LIncoln Culinary Institute with honors.  She has also taught an Italian cooking class for couples.

Winning the James Beard Award some day will be part of her biography and not just a dream.

We are happy and proud to have Rebecca as an essential member of our Tosca team.