Becky Selengut

Location: Seattle, Washington

Expertise: Mushrooms, Cocktails, Seafood

Becky Selengut is a private chef, author, and cooking teacher.
Becky is author of the IACP-nominated book Good Fish (2018), as well as Shroom (2014) and How to Taste (2018).
She is a former adjunct professor in the culinary/nutrition department at Bastyr University and a former instructor for PCC Natural Markets.

Experience

Becky Selengut is a private chef, author, and cooking teacher, who has a cocktail habit and a great love for dogs (her own, and probably yours, too). Before leaving restaurants behind, she worked for the internationally-acclaimed Herbfarm. Becky is the author of the IACP-nominated book Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast (2018), as well as Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms (2014). and How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond--with Recipes (2018) . She co-authored Not One Shrine: Two Food Writers Devour Tokyo (2016) with Matthew Amster-Burton.

About Serious Eats

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