|Sunday||8:00 a.m. to 7:00 p.m.|
|Monday||8:00 a.m. to 7:00 p.m.|
|Tuesday||8:00 a.m. to 7:00 p.m.|
|Wednesday||8:00 a.m. to 7:00 p.m.|
|Thursday||8:00 a.m. to 7:00 p.m.|
|Friday||8:00 a.m. to 7:00 p.m.|
|Saturday||8:00 a.m. to 7:00 p.m.|
About this pro
Rebecca is top notch. Made my wife's birthday dinner special, impressive and so easy! Would highly recommend her!Jan 7, 2018
Rebecca was fantastic! A perfect balance of personal friendly and professional. Her food offered a fresh fusion of flavors and vibrant color. I feel like she worked magic in the kitchen. On Time (actually early) and very prepared. She made the evening effortlessly and delicious. I'm looking for a reason to hire her again.Dec 16, 2016Verified
From start to finish she made this process a breeze. The residents loved the cooking class and I would definitely work with her again in the future.Dec 10, 2017Verified
Having Rebecca cook brunch for 7 of us was a birthday gift to myself--and what a gift to be able to carry on a full conversation with my guests instead of being stuck in the kitchen.. Rebecca's sweet potato pancakes disappeared in an instant, as did her banana bread. Best of all, everything was spic and span when she left, giving us time to relax over another cup of coffee. Yeah!Jan 28, 2017Verified
Rebecca's food was amazing. She did both a dinner and brunch for us and both meals were delicious and healthy. We will definitely use her again!Jan 11, 2017Verified
Photos and Videos
- What is your typical process for working with a new customer?An in depth conversation focused on the experience. Together we will create a menu specialized to your personal tastes, dietary considerations, and budget.
- What education and/or training do you have that relates to your work?I hone my skills with private cooking classes throughout NYC and Tuscany with renowned chef Alberto Bergami. Throughout the summer, I serve as the Director of Food for an Artist in Residency Non-Profit specializing in farm-to-table meals for 15-25 people three times a day. Dietary restrictions, budget, and variety are staples of my experience.
- What types of customers have you worked with?Customers with dietary restrictions including Paleo, gluten-free, vegan, dairy-free, etc. I have prepared meals for celebrities, families including those with expectant mothers, formal and informal parties, and romantic dinners.