Rebecca Antill has provided food-based programming to libraries and community organizations for over twenty years. In 2023, Rebecca earned a Culinary Arts certification and a Baking & Pastry certification at the Culinary Institute of Charleston to refine her knowledge of cooking and nutrition. She works as part-time Adjunct Faculty for the Culinary Institute where she teaches Baking & Pastry Continuing Education courses. Rebecca offers private classes for all ages around the Lowcountry, and volunteers as a chef instructor for the local food bank. She enjoys providing public-facing cooking programs for schools, libraries, and community groups, along with training for library staff and other nonprofit organizations!

Rebecca was raised on a dairy farm in northeast Ohio, where her family grew most of their food. From a young age, Rebecca has been involved in all facets of growing, processing, and preserving food. She is passionate about connecting people with how food gets to their plate and equipping them with the skills to eat good, affordable, and healthy meals. Not only is cooking a relevant experience, but it enables learning other concepts like measuring, fractions, chemistry, biology, the art of plating, and so much more!

While each ELE is carefully designed to be aligned with state standards and is customized to your school’s unique objectives, these are just a few examples of the transformative potential that our instructor can craft around your learning targets.

Example of ELEs:

*Cooking with Fractions: Students learn about fractions, decimals, estimating, comparing, and measuring by making biscuits, poke bowls, pizza, and energy bites. Worksheets are provided for comparing fractions, learning about liquid and dry measurements, recipe costs with decimals, and estimating sizes. Students work individually and in small groups to make their recipes.

*How Far is the Fruit?: Students learn about distance, geography, colors, and map reading by tracking where certain fruits come from while making a variety of fruit-based dishes such as fruit salad, baked oatmeal, salsa, and more.

*What's That Taste?: Students learn about spices and herbs, how they interact, how they are grown and harvested, their benefits and properties, and what a flavor profile is. Dishes are prepared that showcase specific ingredients such as garlic, cinnamon, or chili peppers, and plated with attention to textures, colors, and shapes.