Rebecca Carter was raised in Santa Cruz, the daughter of an organic farmer. From childhood, she was taught the importance of eating and buying organic foods.
While studying English at Berkeley, she exposed herself to Berkeley's rich culinary culture. Berkeley Bowl's beautiful produce caught her eye, and Rebecca became interested in cooking. She began to grow her own vegetables and became interested in the farm-table connection. She earned her degree with high honors, having written a thesis on food in American Literature.
After graduating, Rebecca started training at Oakland's Bay Wolf, where she met Bryar. She simultaneously took trips to France and Spain to study the regional foods and cooking traditions. At Bay Wolf, she and Bryar proved to be a powerful team, and a friendship began. As they were continually solicited to cater events for friends and family, Rebecca and Bryar decided to start a catering company based on their shared culinary values and beliefs.
Rebecca is a member of Chefs Collaborative, a group that promotes the use of organic, non-genetically engineered foods. She is interested in promoting simple, ingredient-based dishes. She believes in the ritual and the poetry of cooking and sharing meals. An avid reader of MFK Fisher, Pablo Neruda, WC Williams, and Hemingway, Rebecca sees cooking and eating not only as sustenance, but as a meaningful shared tradition that is spiritual in nature.
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