Adjunct Wine Faculty

Rebecca always had an interest in food and wine, but she never thought that interest would lead to anything other than dinners out with friends. Through her early and mid 20s her focus remained purely academic: she studied Music and Anthropology at Pomona College in Clarement, California, which was followed by a Fulbright year in South Korea. In Graduate School she combined these interests and studied Ethnomusicology at the University of Hawaii—Manoa. This background in liberal arts brought her home to New York City in her late 20s, where she began to work in various facets of publishing during the day; at night she got a job in a restaurant to help subsidize her rent. Her interest was piqued.

Rebecca quickly abandoned the literary pursuits and enveloped herself in a world of food and wine. She rose quickly through the ranks from a Server to a Captain to a Wine Director. When a mentor suggested she get her Sommelier certification she relied on her academic background to propel her through the ranks. By 2012–in a mere 5 months– she went from having no certification to being an Advanced Sommelier with the Court of Master Sommeliers. She continued to push herself and succeeded at passing the Master Sommelier exam in 2017, becoming the 25th woman in the USA to hold the coveted title.

She is currently a Sommelier at High Treason, a wine bar in the Inner Richmond neighborhood of San Francisco. Previously she has held the posts of Sommelier at Restaurant Gary Danko; Sommelier at Michael Mina; and Wine Director at Ame, a Michelin starred restaurant in the St. Regis Hotel, San Francisco. She and her husband, Chris—who is also a sommelier—are working towards opening their own wine-focused restaurant in 2018.

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
10/01/2018 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Cake, Bread

01/26/2019 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

09/14/2019 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship