About Becky

Becky Selengut is a graduate of William Smith College and the Seattle Culinary Academy where she was awarded the Outstanding Culinarian of the Year. Selengut has worked on two PBS cooking shows, cheffed on a yacht tour of the Inside Passage, and taught cooking to immigrants and refugees and found them work in the food industry. Selengut has had stints at La Medusa and La Spiga; spent three years at the nationally acclaimed restaurant The Herbfarm in Woodinville, Washington and currently teaches cooking for PCC Natural Markets and Bastyr University. In 2004 she started Cornucopia and in January 2006 she founded the website Seasonal Cornucopia . Selengut is a co-author of The Washington Local and Seasonal Cookbook , columnist for Edible Seattle Magazine, and runs the blog Chef Reinvented . Good Fish - a cookbook on sustainable seafood - is Selengut's second book and there are 15 Goodfishbook.com technique videos that Selengut produced to go along with the book. She received the 2012 Seafood Ambassador Award by the Monterey Bay Aquarium.

Each year Selengut donates cooking classes, demonstrations, dinners and cookbooks to raise money for local charities and non-profits. In 2011 she is working with Cascade Harvest Coalition, Northwest Burn Foundation, Make-a-Wish Foundation, Three Dollar Bill Cinema, and Legal Voice, among others. From 2001 to 2009 Selengut was a volunteer once-a-week driver for Senior Services of King County.

People are saying...

"Best. Dinner. Ever."
Nicola Griffith
Author

"Becky is generous with her culinary talents and a joy to work with and learn from. She brings to the kitchen a keen palate and enthusiastic delight for flavor balanced with common sense and solid technical skill."
Jerry Traunfeld
Chef and Owner of Poppy
Former Executive Chef
The Herbfarm

"Our guests sighed with pleasure when they caught sight of Cornucopia's exquisitely arranged Spanish tapas at our National Parks benefit reception."
Heather Weiner
Former Director, Northwest Region
National Parks Conservation Association

"Becky provides food which encompasses all that food can be...connection, pleasure, generosity, glamour. Her intuitive understanding of how food nourishes gives substance to each occasion."
Jacqueline Barnett
Artist

"Becky has changed our relationship to food. As a teacher and private chef, she has broadened our culinary horizons, and sharpened our sense of the details that go into every dish. Her delicious, healthful cooking verges on the therapeutic if not the divine!"
Mark Malamud
Susan Hautala
Seattle, WA