World-traveler and self-taught gourmand, Rebecca has trained at Lenotre in Paris, Le Cordon Bleu in London and the French Culinary Institute in New York City. She specializes in French cuisine (being a Parisian herself), but is also skilled in Mediterranean (Moroccan, Sephardic, Israeli, Italian, Greek), Indian, and modern-American cooking. She works to cook healthful food with organic and top-quality ingredients, placing a high emphasis on creativity in the kitchen. You can find more at
French Delish .
