Rebecca Frey
Diplôme de Pâtisserie & MSc Culinary Innovation Management

"Prior to attending Le Cordon Bleu London, I spent fifteen years as a costume designer and wardrobe stylist, working primarily in theatre and television in New York City. As I worked my way up the ladder in the entertainment industry, I frequently found myself turning to food as a non-work-related creative outlet and a form of stress relief. 

I'd always loved to bake, and in the back of my mind I secretly dreamed of someday attending pastry school. Whenever someone asked what career I'd pursue if I had to do something other than costume design, I'd always answer that I would become a pastry chef.

Finally, burnt out and ready for a change, I applied to study for my Basic Pâtisserie certificate. What began as a three-month career break led to the Diplôme de Pâtisserie, followed by an MSc in Culinary Innovation Management, and eventually, a second career in food media."

"I chose the London campus for several reasons. First, I'd previously spent time in London and already knew that I loved the city. I had existing friendships there. And as a massive theatre fan, I wanted to see as many West End plays and musicals as I could during my days off from class!

Coming from the US, I also appreciated that the classes are taught in English. I figured learning pastry would be difficult enough, without introducing a language barrier into the equation."

"Le Cordon Bleu was the launch point for everything. Some of my classmates arrived with prior professional experience, or were actively working in the industry. Other than short courses, my only previous experience was as a hobby baker.

Although there is much to be said for learning on the job, as someone starting out in the industry in my 30s, Le Cordon Bleu helped to accelerate the process so that by the time I graduated, I was ready to hit the ground running. 

Both the pastry programme and the MSc introduced me to many different aspects of the industry, and to different potential career paths. I met people from many countries, backgrounds, and cultures, and had countless experiences that continue to influence both my professional and personal lives."

"Studying pastry was one of the most rewarding experiences I've ever had, but it was not easy! It is both physically and mentally demanding. In order to succeed you must be prepared to make sacrifices, put in the hours, and fully commit to the work."

"Le Cordon Bleu sometimes feels a bit like an exclusive club, with a language only fellow graduates understand. I'll occasionally meet someone who attended the institute at a different time or studied a totally different course, and within minutes we're bonding over shared experiences. It's also a name that carries weight in the industry—whether I'm in the US, UK, or elsewhere, telling someone that I studied at Le Cordon Bleu conveys a certain level of training, preparation, and discipline."

"I work on the food media side of the industry as a freelance recipe developer, recipe tester, food writer, food stylist, and photographer. I also publish my own recipe website, Baste Cut Fold."

"I hold an MFA and spent many years working in media as a designer, so food media felt like a natural transition. Although styling recipes is definitely different than styling celebrities, I find that I'm still utilizing the same creative parts of my brain. Colour, light, texture, composition, and perspective are all still relevant, whether I'm decorating pastries, styling a dish, or setting up a photography shot."

"Every day is different. I might spend the day conducting research, developing a new recipe, or testing one that is already in process. I might be shooting video, interviewing a chef or press contact for an article, editing photos, or putting the finishing touches on a piece of writing. 

I also balance food media with my career in entertainment. So some days, you might find me ironing costumes for a musical in the morning, and testing recipes in the afternoon! Both jobs are largely freelance, allowing me the freedom to split my time between the two industries."

"Right now, food media is undergoing a period of immense change. AI food photos are replacing photos taken by actual photographers, and AI-generated recipes are outranking chefs and recipe developers in an internet search. The emergence of AI, along with larger changes in the media landscape, such as publications reducing staff or ceasing publication altogether, means less work and more competition. I hope that eventually consumers will tire of AI photos on websites and takeaway menus, but at the moment it is definitely a struggle."

"I draw inspiration from many places. Books, television, film, theatre, art, restaurants, travel. Some of my best recipe ideas come from a simple trip to the supermarket."

"I love the creative side of things: Conceptualizing the recipe, styling and shooting the photos. Coming from a design background, I love creating recipes that taste and look great.

Of course, there are less exciting aspects, too, like organising endless ingredient receipts, or testing the same recipe for the tenth time because you need to see how it works with a bit less salt, or a few more minutes in the oven."

"I wrote my MSc dissertation on the relationship between cookbooks and consumers. My next goal is to expand upon that research to pitch and develop a cookbook for publication."