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"The Beekman Boys"
They’re best known as "The Fabulous
Beekman Boys" and they’re appearing LIVE at the Home Show… keeping
guests entertained with their city-meets-country charm. Don’t miss
seeing this dynamic duo!
New York Times-bestselling author Josh Kilmer-Purcell and physician
Brent Ridge bought the Beekman Farm in upstate New York, they didn't
just start a farm, they started a lifestyle movement. A mere six years
later, they have a hit TV show on the Cooking Channel, bestselling
books, a retail line and more! You’ve probably caught
them on air chatting up Martha Stewart or Rachel Ray… or you may have
seen their televised victory back in 2012 when they won the Amazing
|Rebecca Millican is a professional pastry chef with 23 years of experience. Her career has taken her from the kitchens of 4-star restaurants in New York and New Jersey to teaching for several years at The Institute of Culinary Education in NYC, and back to her home state of Utah where she was the chocolatier at Amano Artisan Chocolate. Her truffles and bonbons earned international awards at the London Academy of Chocolate. Rebecca’s work has been published in the New York Post, Food Arts magazine and Better Homes and Gardens magazine.
|Rebecca has competed
nationally and has appeared several times on the Food Network.
Currently, Rebecca is with Culinary Crafts Catering, Utah’s 11-times
Best of State winner. She continues to share her love of her craft
through classes she offers in the Salt Lake City area.
Chef Zanetta Jones
I started using baking as a release when I moved into my first apartment at 18. I can’t say that I found cooking and baking until I was really out on my own. Honestly, I was going to school to become a lawyer. I worked at an office supply store selling computers and soon moved into a sales position at a financial institution. I learned how to cook and bake for myself and found that I enjoyed it very much. So much that it evolved into a total obsession. I got to the point that cooking dinner or baking cookies was the best part of my day.
So, in 2009 when the financial crash happened, the bank I worked for could no longer securitize funding. Meaning we were all out of a job. At this point, I was 21 and made the decision to change my path. I enrolled in culinary school and totally immersed myself into the program. My life revolved around the 40-mile commute to school. I worked as a waitress, because no one wanted an inexperienced kid in their kitchen. Soon, I landed a job under an abusive boss at a tiny bakery.
This being my first kitchen experience, I started to question whether or not this was going to be worth all the hard work. Only 4-monthes in, I left the tyrannical reign and sought other opportunities. I still had over a year of schooling to go.
I was given an amazing opportunity at a large scale, fine dining restaurant as the pastry chef. Doing this and juggling school was very stressful. Sometimes between the two I would literally spend 16 hours on my feet, covered in flour, standing between a hot oven and a prep table. Heavy lifting, dirty, sweaty, greasy kitchen work, homework, practical finals, skill assessments, and food critiques is what my life consisted of. I loved it. That’s when I knew I made the right decision.
The first time my food was mentioned in a review, they said, “the blueberry lavender cheesecake was just divine”. That statement, that tiny little victory made every minute of the heat, flour in my hair, commuting, studying, lack of sleep, early mornings, excessive coffee, abusive bosses, and lack of money, so worth it. In 2011 I received my degree in Baking and Pastry.
Now I am so lucky to be at The Leonardo. The opportunity to work in an environment where we are surrounded my curious individuals and a staff full of passionate, talented people is like nothing else. The menu was designed to accommodate the innovative and artistic nature of this wonderful place.
Some of things I have been able to accomplish here at The Leo have been: Opening Salt Bistro, planting a garden of unique herbs and greens, running educational programming such as Leo Libations, Create What You Crave, and Chocolates and Confections, and designing a catering program to fit the needs of museum clientele. I am so excited that I have had the opportunity thus far to be a part of building a food program from the ground up. Not only have I grown as a chef, but as a person. I look forward to the future of what we will accomplish!