Rebecca Frey

Rebecca Frey is a London-based American recipe developer, food stylist, writer, photographer, and pastry chef. She holds a Diplôme de Pâtisserie from Le Cordon Bleu London, and an MSc in Culinary Innovation from Birkbeck, University of London.

Experience

Rebecca Frey enjoyed a long career as a costume designer and wardrobe stylist before changing course to pursue her passion for food. With a background in design, she particularly loves creating dishes that look as good as they taste.

Rebecca’s recipes and food photography have appeared on The Spruce Eats, Wine Enthusiast, Edible Lehigh Valley, The Chocolate Professor, and others. She also develops recipes for private clients and for her own blog, Baste Cut Fold.

A Pennsylvania native, Rebecca holds an interest in the history of Pennsylvania Dutch cooking, and focused her dissertation research on this regional cuisine.

Education

MFA in Costume Design: Carnegie Mellon University

Diplôme de Pâtisserie: Le Cordon Bleu London

MSc in Culinary Innovation: Birkbeck, University of London / Le Cordon Bleu London

Professional Chocolatier’s Certificate: Ecole Chocolat

Advanced training in sugarwork techniques: Institute of Culinary Education (NYC); Le Cordon Bleu London

About Serious Eats

Serious Eats, a Dotdash brand, is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat.

Dotdash is among the largest and fastest growing publishers online, and has won over 50 awards in the last year alone, including Digiday's 2020 Publisher of the Year. Dotdash brands include Verywell, Investopedia, The Balance, The Spruce, Simply Recipes, Serious Eats, Byrdie, Brides, MyDomaine, Lifewire, TripSavvy, Liquor.com, and TreeHugger.