About Us

Rebecca Polson CC, SNS, is a seasoned chef and K–12 culinary consultant dedicated exclusively to school food. With over a decade of culinary experience, she partners with school districts, manufacturers, and non-profits to bring scratch-made, nutritious, and student-approved meals into cafeterias nationwide. As a culinary trainer, Rebecca equips school nutrition teams with the skills, creativity, and confidence to elevate every meal.

Rebecca began her culinary journey in 2011 after earning her culinary arts degree from Johnson & Wales University, following a bachelor’s in merchandising, textiles, and business from Florida State University. Her career spans prestigious kitchens—including James Beard award-winning Bern’s Steakhouse—and leadership roles in culinary innovation as a Research and Development Chef for Beef 'O' Brady’s and The Brass Tap.

In 2015, Rebecca joined The Culinary Institute of America’s Healthy Kids Collaborative, where she remains an active member and currently serves as Social Media Chair. She also contributes monthly to School Nutrition Magazine, and her pandemic-era unboxing videos and quick recipe tutorials with Minneapolis Public Schools gained national attention for creative, student-centered school nutrition solutions.

When she’s not transforming school meals, Rebecca is on a mission to explore, taste, and inspire. Having traveled to 35+ countries, she draws inspiration from global culinary trends to bring fresh ideas to school kitchens. Whether testing new flavor combinations in her own kitchen, uncovering local food gems, or sharing her passion on social media @ChefRebeccaK12, Rebecca approaches every adventure with curiosity and creativity—always with her loyal sidekick and chief taste tester, Roxy, close by.