Rebecca Peizer ’00

Course: Residency Two—Theory and Applications in Healthy Diet Preparation.

 

Chef Rebecca Peizer is a seasoned chef, professor, and consultant with over 26 years of experience in the culinary industry. She is known for her innovative ideation, menu development, and educational expertise, spanning multiple culinary disciplines, including sustainable farm-to-table cooking, European and Mediterranean cuisines, wine education, wild foods, foraging and culinary herbalism.

For over 15 years, Chef Peizer for has held many positions at the Culinary Institute of America, including professor, digital media chef, consulting chef, and as the stage manager for many of the Strategic Initiatives Culinary Conferences held on campus. As a professor of culinary arts, she helped create the nation’s first farm to table culinary program at the Culinary School of the Rockies and brought that passion to CIA, educating students about farming, community, and sustainable menu development through the eyes of a chef.

Chef Peizer is the owner and founder of All Things Culinary LLC, a culinary consultancy, focusing on recipe, product, and menu development. She is a brand ambassador, culinary conference presenter, and educator for several esteemed U.S. commodity boards, farmers, and foodservice clients.

Chef Peizer has written many curricula, articles, and blogs for foodservice publications and educational institutions. She is currently a featured trend expert and writer for Flavor & The Menu magazine.

Some of Chef Peizer’s pro-bono work includes writing the culinary job training program for Salvation Army and serving as the culinary director at local residential reentry programs supporting individuals living with mental health challenges.

Throughout her career, Chef Peizer has earned the Certified Executive Chef (CEC) and Certified Hospitality Educator (CHE) certifications as well as certifications in Cheesemaking, Permaculture Design, and Sommelier certifications through the Court of Master Sommeliers and the International Wine Guild. She is currently a candidate to become a Certified Research Chef (CRC) through the Research Chef Association.

Chef Peizer has been recognized by Food & Wine magazine and the San Francisco Chronicle and has earned several notable awards and competitions, including being named one of the Top 10 Sous Chefs in the United States. When not cooking, Rebecca can often be found foraging for wild mushrooms, seaweeds, and edible herbs.