Presenter Profile
Rebecca Reilly
A private caterer and nutritional consultant with a knack for gluten-free
As a graduate of the renowned Cordon Blue Cooking School of Paris, Rebecca Reilly’s professional training also includes certificates from Le Notre Patissiere in Plaisir, France. In addition, Rebecca received a chef’s diploma from Madeleine Kamman’s Modern Gourmet Cooking School in Boston.
Rebecca is the former owner of the Madd Apple Café and Rebecca’s Kitchen, a catering firm and cooking school in Portland, Maine. For ten years Rebecca was regularly featured as the on-air chef in cooking segments on Maine’s NBC affiliate, WCSH News Center 6. She also hosted the popular television series, New England Kitchen.
Rebecca has been involved with numerous cooking schools and restaurants throughout the Northeast as both chef and consultant.
As a private caterer and nutritional consultant, she has demonstrated her special knack for cooking and her love of sophisticated cuisine while accepting the nutritional challenges of providing nutritious and gluten-free kitchen, tips, techniques, and sources for ingredients, plus a list of resources and information on celiac disease and gluten sensitivity.
After a distinguished career in the culinary field Rebecca Reilly joined the Torte Knox Recreational Cooking School and Culinary Resource Library Team in Hawley, Pennsylvania, in 2004.
Rebecca believes strongly that it is possible for mealtimes to please all the senses. She strives professionally and personally to demonstrate her belief that food is all about “health”—emotional and physical.