Artisanal, Bauscher, bean, Ceviche, cheese, chili, Chowder, corn, Crackers, Deep Plate, Elk Creek Ranch, Enjoy, Executive Chef, Flour, Fruit, Halibut, Nuts, Pasilla, Peruvian, Pistachios, platter, Pork, Rebecca Peizer, Spotlight, strings, Sweet Potato, Tortillas, White Chocolate
Spotlight – Rebecca Peizer, Executive Chef, Elk Creek Ranch
Recently, Chef Rebecca Peizer, agreed to work with the new collection Enjoy by BAUSCHER.
Rebecca Peizer graduated from The State University of New York at Geneseo with a Bachelor of Arts in Communications and Media Studies in 1997. Discovering that her love of food was stronger than her desire to be in the advertising business, she enrolled in the Culinary Arts program at The Culinary Institute of America and received her Associates of Occupational Science degree in 2000.
Peruvian Halibut Ceviche with Crsipy Flour Tortillas
Chef Peizer has worked for restaurants in New York and California, including Roux and Mustard’s Grill in NapaValley, Evan’s in South Lake Tahoe, as well as Sarabeth’s and Keen’s Steakhouse in New York City. Currently she is the Executive Chef at The Elk Creek Ranch in Northwestern Colorado, a Private Luxury resort for Hunting and Flyfishing afficianadoes.
Elk and Colorado River Bean Chili with Sourdough Crackers
In addition, Rebecca is also the owner of All Things Culinary, LLC, a Private Chef, Catering, and Consulting business. Chef Peizer has served as a Sous Chef, Private Chef, Kitchen Manager, and Caterer. While living in Napa Valley, Chef Peizer taught Wine Education at Duckhorn Vineyards and was a chef at Cakebread Cellars and Niebaum Coppolla Estate Winery.
Pasilla Chili and Corn Chowder with Pork and Sweet Potato Strings
Chef Peizer has appeared in Food Arts, Food and Wine, Plate Magazine, The Napa Valley Register, and The Las Vegas Review Journal, among other publications, as well as live cooking demonstrations on NBC news Las Vegas. She was a back kitchen chef for the taping of Jacques Pepin’s television series, “Jacques Pepin Celebrates” and tested recipes for the accompanying book.
Spiced Caramelized Hot White Chocolate with Crushed Pistachios
Bertolli Company and Food and Wine magazine recognized Chef Peizer as one of the Top 10 Sous Chefs in America in 2002. The San Francisco Chronicle named Roux, the restaurant she helped to open, as a Top 10 Restaurant in the Bay Area in 2001.
Artisinal Cheese Platter with Fruit, Nuts, and Crackers
Chef Peizer has shared her love of cooking with aspiring chefs having taught Culinary Arts at Le Cordon Bleu in Las Vegas and The Culinary School of The Rockies in Boulder, Colorado. While At CSR, she led her students to live and work at Michelin starred restaurants in Avignon, France and prepared them to live and work at farmsteads in Colorado’s western Slope to learn Farm-To-Table cuisine.
Her most recent accomplishments include winning First Place in the regional “Taste of Elegance Competition” for the National Pork Board and winning First Place In the “Sintonie” Italian Culinary Institute for Foreigners Olive Oil Competition.
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