About Us

Rebecca Polson CC, SNS, is a seasoned chef with over a decade of diverse culinary experience, including a significant focus on revolutionizing school nutrition. With a passion for crafting wholesome, chef-inspired meals for educational institutions, Rebecca serves as a dedicated K-12 culinary trainer and chef consultant. Her mission is to collaborate with school districts, manufacturers, and non-profit organizations, championing the introduction of scratch-made, nutritious options into school cafeterias nationwide.

Rebecca embarked on her culinary journey in 2011 after earning her culinary arts degree from Johnson & Wales University. Additionally, she holds a bachelor's degree in merchandising, textiles, and business from Florida State University. Her culinary career has taken her through various facets of the industry, including working as a line cook at the prestigious James Beard award-winning Bern's Steakhouse and leading culinary innovation as a Research and Development Chef for the restaurant chains, Beef 'O' Brady's and The Brass Tap.

In 2015, Rebecca's dedication to promoting healthy eating led her to join The Culinary Institute of America's Healthy Kids Collaborative, where she remains an active and passionate member, most recently appointed Social Media Chair. She has also made significant contributions to the School Nutrition Association and School Nutrition Magazine, serving as a monthly contributor to the Food Focus section of the publication. During the pandemic, her engaging unboxing videos and quick recipe tutorials featuring Minneapolis Public Schools meal boxes garnered national attention, showcasing her commitment to innovative school nutrition solutions.

Beyond her culinary pursuits, Rebecca maintains an active presence on social media, where she can be found @ChefRebeccaK12. When not in the kitchen crafting nutritious recipes, she enjoys staying active, exploring her new hometown, traveling, and spending quality time with her beloved dog, Roxy.