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PROFESSION: Pastry Chef/Owner of Fluff Bake Bar
CULINARY EDUCATION: Diplome de Patisserie, Le Cordon Bleu, Paris, France
FAVORITE SIMPLE FALL DESSERT RECIPE: Butterscotch Panna Cotta with Chocolate Banana Fluffernutter Sandwich
Born in Laramie, Wyoming, Rebecca realized at an early age that baking would become more than a hobby. In 1999, she attended Le Cordon Bleu in Paris, France, followed by an internship at Hotel le Bristol. Once her pastry studies were complete, Rebecca left for New York where she worked in the renowned kitchens of db Bistro Moderne and Daniel. In 2003, Rebecca was named Pastry Chef at The Biltmore Room, and the following year she joined The Red Cat. An invitation from Chef Ryan Pera brought Rebecca to Houston in the summer of 2006, when she joined him at *17Restaurant at the Alden Hotel. She was well received by Houstonians and was soon named Best Pastry Chef by Houston’s My Table Magazine and awarded Best Ice Cream by H Texas magazine, both of which were public opinion honors. Now as Owner and Pastry Chef of her own Fluff Bake Bar, Rebecca is affectionately known in Houston as “The Sugar Hooker.” Rebecca’s signature style creatively marries the tradition of French pastry with beloved homemade favorites reminiscent of childhood.