Rebecca Reed

I am originally from a small town in southern New Hampshire and went on to graduate from the Culinary Institute of America in Hyde Park, NY. After that, I continued on to work in several restaurants and bakeries across the US, spending the last nine years living and working in Anchorage, Alaska. I helped start several businesses while living there and purchased equipment for all of them. Everything from small paring knives, pots and pans to industrial sized refrigerators. I also had the pleasure of owning a small handcrafted fresh pasta business with my husband.

My family and I recently made the move from Alaska to Maine and are currently remodeling our own kitchen in a 200-year-old house. While my professional experience has taught me the importance of always having the proper tools for each job in the kitchen, my personal experience gives me the ability to think what works best for the home kitchen and daily life.