Becky Selengut thought she wanted to be a doctor but changed course while still taking pre-med classes to embark on a field in the culinary arts. She still gets to wear white, hold knives and cut things up (and was spared the huge student loans). After graduating at the top of her class from the Seattle Culinary Academy she put in many years at some of the Seattle area's most well-known restaurants. Her longest stint was 3 years at the internationally acclaimed Herbfarm Restaurant working under her mentor, Chef Jerry Traunfeld. Since 2004, her career has moved beyond the traditional restaurant into everything but the restaurant, taking on such diverse jobs as cheffing on a yacht tour of the Inside Passage to teaching cooking to immigrants and refugees and finding them work in the food industry. In 2004, she started her private chef and culinary education business, Cornucopia Cuisine, and in January 2006 she founded the educational website Seasonal Cornucopia . A regular instructor for PCC Natural Markets since '04, Selengut is also an adjunct professor in the culinary/nutrition department at Bastyr University. A prolific writer, Selengut co-authored The Washington Local and Seasonal Cookbook in 2008, and wrote Good Fish - a sustainable seafood cookbook - in 2011 with wine pairing contributions from her wife, Sommelier April Pogue. Good Fish was an IACP book award finalist, one of Seattle Magazine's best cookbooks of 2011 and an NPR-notable read. In 2012, Selengut was given the Seafood Ambassador Award by the Monterey Bay Aquarium for her commitment to ocean conservation and sustainable seafood education. Selengut writes a three time "Eddy" award-nominated humor column for Edible Seattle Magazine and co-hosts a NSFW podcast called Closed for Logging. She is currently at work on her third book called Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms (Andrews McMeel Press Fall 2014). In her free time, she volunteers for several charities, fishes, gardens, makes a mean Manhattan and plays with her pit-mix pooch Izzy.
In 2014, Selengut hopes to clone herself so she can find the time to do more of these fun things other people call 'work'.
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People are saying...
"Best. Dinner. Ever."
"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."
Chef and Owner of Poppy
Former Executive Chef
"Our guests sighed with pleasure when they caught sight of Cornucopia's exquisitely arranged Spanish tapas at our National Parks benefit reception."
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."
"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!"