Rebecca Sosvielle

Rebecca fell in love with food and cooking the first time she went to a farmers market in Burlington, VT. This sparked a decades long journey of forging connections to local farms, food and community. A graduate of Johnson and Wales University, Rebecca was Culinary Director of Cured Boulder, Chef at a large farm to table catering company in Boulder, CO and a Culinary Instructor for Denver Public Schools. She is excited to return to her home state of Massachusetts and continue to share her love of food and cooking at CCAE.

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