At 14 Rebecca Morris decided her life would revolve around food, and so she sought out experiences that would shape her into the chef she wanted to become. Attending the Culinary Institute of America provided her a priceless foundation in cooking techniques. Farming made her a passionate advocate for local and sustainable food. Cooking in restaurants allowed her to travel all over the country, where connecting with locals about regional foods inspired her to tell their stories. Lastly, working as a professional recipe developer gave her the tools to show people how easy it can be to make meals at home. Rebecca is now based in Boston, MA and is pursuing a career in travel and food writing.