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Rebecca Troutman has extensive experience in the culinary field, with a focus on perishable operations and food production. Currently serving as a Perishable Operations Specialist and Perishable Department Head at Kimberton Whole Foods since November 2019, Rebecca previously held positions such as Prep Cook at Canal House Station, Sous Chef at Durham Springs Culinary Event Center, and Ice Cream Maker & Production Manager at owowcow. Rebecca's earlier roles include General Manager/Chef at SCRATCH beer/bread/pizza and Head Baker at Apple Ridge Farm, showcasing expertise in various culinary disciplines. Additionally, Rebecca has experience in writing and editing within the food industry, contributing to publications like Dine Indie. Rebecca holds a B.A. in Writing, Exposition from Ithaca College.