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Rebecca Morris

Rebecca Morris

I landed in Sydney, Australia in February of this year to take a little break and soak up some of that Aussie sun. It was in Oz where I found out about a competition called The Best Jobs in the World. From one of 46,000 to now just one of three finalists, I'm currently competing for my dream food job: being a food and wine writer for Tourism Australia.

My background: At 14 I decided I wanted my life to revolve around good food and cooking, so I sought out experiences that would shape me into the chef I wanted to become.

Attending the CIA provided the solid foundation in cooking techniques. Doing farm stays in England made me a passionate advocate for local and sustainable food. Cooking in restaurants allowed me to travel and live all over the country, from Washington to Maine. Lastly, working as a recipe developer for Americas Test Kitchen brought me into the home cooks arena, where I gained a whole new education on recipe writing.

I find myself happiest when sharing the stories of the growers, producers, and chefs that make our food.

  • Location: Sydney, Australia
  • Favorite foods: Kale in any form, bacon any which way, and all the better when they're together. Also, affogatos, proper pizza, and slow roasted pork shoulder are just a few of the things that make my world go round.
  • Last bite on earth: An imported Italian sandwich from Rossi's deli in Poughkeepsie, NY.

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