Rebecca Polson C.C., SNS,  has nearly 10 years of experience as a chef working in public schools all over the country. She is a national K-12 culinary trainer and chef consultant working with school districts, manufacturers, and non-profits to bring scratch-made, culturally relevant, chef-driven healthy meals to schools. She began her career in the foodservice industry in 2011 after graduating from Johnson & Wales University with a culinary arts degree. She also holds a bachelor’s degree in merchandising and business from Florida State University. Rebecca has experience in several areas of the industry, including working as a line cook at James Beard award-winning Bern’s Steakhouse, and running a test kitchen as research and development chef for restaurant chains, Beef ‘O’ Brady’s and The Brass Tap. Rebecca joined The Culinary Institute of America’s Healthy Kids Collaborative in 2015 and continues to be an active member and serves as social media chair. She has worked with the School Nutrition Association for four years as a monthly contributor to the Food Focus section of their magazine. Her unboxing videos and quick recipe tutorials using Minneapolis Public Schools meal boxes garnered national attention throughout the pandemic. When she’s not in the kitchen creating healthy recipes, Rebecca enjoys working out, posting to social media @ChefRebeccaK12, traveling the world for culinary inspiration, exploring her hometown of Minneapolis, and spending time with her dog, Roxy. (Minneapolis, MN)