A summary of Rebecca Frey’s professional training in pastry, confectionery, and sugarwork.
Rebecca honed her pastry skills through a combination of short classes, longer courses, and ongoing professional development. Click the links below to learn about her professional training, including her experience as a student at Ecole Chocolat and a detailed diary of her time in the Diplôme de Pâtisserie program at Le Cordon Bleu London.
Rebecca Frey is a freelance recipe developer, food writer, photographer, stylist, and pastry chef. She earned the Diplôme de Pâtisserie (French Pastry Techniques Diploma) from Le Cordon Bleu London in 2020 and an MSc in Culinary Innovation from Birkbeck, University of London in 2022, where she focused her dissertation research on Pennsylvania Dutch recipes. She also holds a Professional Chocolatier’s Certificate from Ecole Chocolat. Rebecca has developed recipes for websites including Serious Eats, The Spruce Eats, Wine Enthusiast, and others. Follow her on Instagram @bastecutfold.