Editor’s Note: This special feature focuses on professional chefs from various facets of the foodservice industry. Culinarians answer questions delving into their views of current foodservice developments and how culinary students can obtain positions within different industries. Introduce your students to a plethora of foodservice career options. Click here to view the previous profiles.

In what foodservice area do you work? 
I am in consulting and education. 

Briefly describe your position. 
I work to develop educational materials, recipes, marketing materials and presentations on culinary topics and innovations. I help brands strategize on ways to sell and market their culinary products and I help restaurants and other companies develop menus and recipes. I also attend speaking engagements at conferences and teach at culinary universities.

Where do you see your foodservice area in five years?
Education around the culinary world is expanding each and every day with global influences being more widely available and recognizable. I see global ingredients and preparations continuing to influence the American foodservice and educational markets.

Describe two current foodservice trends you are seeing right now.
“Familiar discovery” is a term I use that describes the desire for traditional, recognizable flavors and comforts presented and delivered in new and exciting ways. I also see prescription food programs designed by doctors and health care professionals who understand your DNA and health concerns. I see food becoming a way to prevent disease.

Please describe one surprising event in your professional life that made a valuable impact on your career today.
I was honored to take over the bachelor’s degree Farm to Table program from legendary American chef Larry Forgione. I was able to create a community-driven farming and cooking program that allowed students to understand the ecology of food communities as well as to grow and nurture plants that they would then harvest and use to feed the community. Full circle food education!

About Chef Rebecca Peizer
Chef Rebecca Peizer is a seasoned chef, professor and consultant with over 26 years of experience in the culinary industry. She is known for her innovative ideation, menu development and educational expertise spanning multiple culinary disciplines, including sustainable farm-to-table cooking, European and Mediterranean cuisines, wine education, wild foods, foraging and culinary herbalism. 

For over 15 years, Chef Peizer has held many positions at The Culinary Institute of America, including professor, digital media chef, consulting chef, and stage manager for many of the Strategic Initiatives Culinary Conferences held on campus. 

As a professor of culinary arts, she helped create the nation’s first farm-to-table culinary program at the Culinary School of the Rockies and brought that passion to the Culinary Institute of America, educating students about farming, community and sustainable menu development through the eyes of a chef.  

Chef Peizer is the owner and founder of All Things Culinary LLC, a culinary consultancy, focusing on recipe, product and menu development. She is a brand ambassador, culinary conference presenter, and educator for several esteemed US commodity boards, farmers and foodservice clients.