Rebecca Morgan is no stranger to the art of cooking, having over 8+ years of experience, working in various restaurants settings and as a private chef. Her creativity has assisted her in fusing different types of cuisine; such as French, Mediterranean, Mexican and Italian.
Rebecca received her training at Le Cordon Bleu and graduated in 2012. She is currently working toward her culinary degree at Johnson and Wales University in Denver, Colorado. She is passionate about her art and sees cooking as a way improve overall health.