About Rebecca
Rebecca Antill,
Food Educator
As both a librarian and a trained foodie, I provide experience driven training to help library staff implement relevant and accessible programs for their patrons. I have worked at large and small public libraries across Ohio, North Carolina, and South Carolina, and served as the Youth Services Consultant for the South Carolina State Library.
In my journey within the food and beverage industry, I worked as Kitchen manager at a local brewery, and as lead baker at a doughnut shop. Then, I spent several months with a community supported grocery delivery service in the Charleston area that champions local farmers and growers across three counties.
I am finishing my Culinary Arts degree at the Culinary Institute of Charleston to gain a deeper understanding of cooking, nutrition, and kitchen classroom management and just started working on a Business degree. I work as adjunct faculty for the Culinary Institute, teaching Baking & Pastry for continuing education students. The rest of my time is spent teaching cooking classes around the tri-county area!
Cooking brings us together
A Unique Training
Experience
I believe that people learn best with a combination of auditory, visual, and hands' on teaching and I bring that approach to each training. Participants will have the opportunity to observe an example program, practice leadership skills, cook a recipe together, brainstorm partnership and program ideas, and ask questions along the way.
