Feeding people has been a longtime passion forWhile a young mom in London, she took an intensive yearlong cooking class at Prue Leith's Cookery School. Shortly after, her family returned to the United States, and Rebecca seized an opportunity to put her culinary skills to work. Landing what she considered a dream job, she ran a "homey" restaurant/general store in a rural East Coast town where she cooked up soups and salads, sandwiches and homemade pastries almost 'round the clock for her customers. "I loved making people comfortable and happy, and expressing a sense of art through cooking," Rebecca enthused when we first spoke.
But with family and church responsibilities (she had two young children at the time), and her husband frequently out of town for work, Rebecca had a full plate, so to speak.
One night, it grew even fuller.