About Rebecca Frey
Hi, I’m Becky! I’m a professional costume designer and wardrobe stylist, as well as a recipe developer, food writer, food stylist/photographer, and classically trained pastry chef.
I grew up in Central Pennsylvania, surrounded by delicious Amish and PA Dutch cooking. (Whoopie pies! Shoo fly pie! Pot pie! Basically…a lot of pie.) Central Pennsylvania is home to Hershey’s Chocolate, as well as snack food companies like Utz’s, Martin’s, and Snyder’s of Hanover. It also hosts the York Fair, where funnel cake and deep-fried Oreos reign supreme, so my love of food comes as no surprise.
Costume Career
I earned my M.F.A. in Costume Design from the School of Drama at Carnegie Mellon University. I’m a member of two costuming unions (Theatrical Wardrobe Union Local #764, and United Scenic Artists Local #829, both part of IATSE). Over the years I’ve dressed everyone from Al Pacino to Triumph the Insult Comic Dog.
My design, styling, and shopping credits include popular television shows such as Conan; The Today Show; Saturday Night Live; Late Night With Jimmy Fallon; My Next Guest… with David Letterman; The Meredith Vieira Show; Night of Too Many Stars; Live PD; and VH1’s Divas Live. I’ve worked on Broadway and West End musicals, and at the Metropolitan Opera. As a designer and stylist, my work has appeared in television commercials and on the covers of several magazines.
I also love to draw and paint, and enjoy creating illustrations using a mix of mediums including pencil, ink, watercolor, marker, and acrylic paint. I specialize in food illustration, selling my work via Zazzle and Etsy.
For more on the design side of my life, feel free to visit my portfolio website.
A Passion for Pastry
I’ve always loved to bake and cook (probably that Pennsylvania upbringing!) As I worked my way through the competitive, time-consuming, physically demanding, and emotionally draining world of the entertainment industry, food became my stress relief and refuge from the chaos of NYC. I’d often come home after a long day on set to whip up a batch of cookies, chocolates, marshmallows, or homemade pretzels.
Professional Training
I eventually made the decision to more seriously pursue my passion for food. This led me to London and Le Cordon Bleu, where I earned the prestigious Diplôme de Pâtisserie (French pastry techniques diploma) in 2019. (Please visit my pastry school diary for a more in-depth look at my experience as a pastry student at Le Cordon Bleu.) I went on to pursue an MSc in Culinary Innovation (jointly delivered by Le Cordon Bleu London and Birkbeck, University of London) graduating with Distinction in 2022 and receiving the award for Best Culinary Innovation Management Student. For my master’s dissertation, I studied the relationship between cookbook consumers and Pennsylvania Dutch recipes.
I also hold a Professional Chocolatier’s Certificate from Ecole Chocolat and an RSPH Level 2 Award in Food Safety. Other professional development includes food photography with The Art of Intuitive Photography, short courses in gumpaste flower-making and boulangerie and advanced sugarwork training with Chef Nicolas Houchet at Le Cordon Bleu London, and with Chef Kathryn Gordon at the Institute of Culinary Education in NYC.
Today, I split my time between my costume and wardrobe career and my work as a freelance recipe developer, recipe tester, food writer, food stylist, and photographer. Please visit my portfolio for examples of my work.
I hope you’ll follow along on my journey, both here and on social media. I’m on Instagram, Facebook, Pinterest, and Threads as @bastecutfold. You can also connect with me on LinkedIn.
And yes, I chose the name “Baste Cut Fold” for this blog because each word doubles as both a sewing term and a cooking term, reflecting my two worlds: costumes and confections!