photo by Mark Eskenazi

I recently met with Becky Selengut, chef/owner of Cornucopia, a private chef and cooking instruction company.  I first became acquainted with Becky on Twitter as the quick witted @ChefReinvented.  We had drinks at one of Becky’s regular stops, Poppy. (her favorite cocktail is a spicy Papi Delicious).   Many at Poppy stopped by to speak to Becky, including Poppy’s owner/chef Jerry Traunfeld, since she had previously worked for him at the Herbfarm.  Dana Cree, Poppy’s Pastry Chef asked Becky to taste a new dessert she was making – a spice cake with peaches and icecream.

After working in topnotch professional kitchens at La Medusa, La Spiga and the Herbfarm, Becky decided to forge a different career path.  She now teaches cooking classes, offers private chef services and will be publishing her second book on a subject she’s passionate about – sustainable seafood (via local publisher Sasquatch Books).  She also blogs at Chef Reinvented and operates Seasonal Cornucopia, a website that tracks when local foods are in season in the Northwest.    In addition to the food writing, foraging, teaching and cooking, Becky was recently selected to be the food guru for a reality show that makes over sustainabe living challenged people called “Mission Sustainable”.  If you want to find out more about Becky, follow her on Twitter.  She will be teaching a food writing class in Sayulita, Mexico in April 2010 and is currently offering a free private cooking class to those who sign up.