Rebecca Cherico

Greater Philadelphia Area
New York University, Yale University
International Recipes, Practical Home Cooking, Hosting Tips
  • Rebecca was the primary recipient of Ambassador’s Fund Grant (28K) to further studies on the integration of culture and language in Spanish teaching, including the role of culinary practices.
  • She helped organize a diverse panel of food authors and commentators for a New York cultural conference on “The Simple Joy of Eating Well.”
  • She has organized, coordinated, and catered large numbers of receptions and food events, ranging from weekly lectures at the King Juan Carlos Cultural Center at NYU, to student dinners, to a ZOOM wine-tasting event during quarantine lockdown.


A native New Yorker, Rebecca grew up in a small apartment with her parents and five younger siblings, which meant that her college dorm rooms always felt spacious, and every kitchen feels big to her. She has always loved to eat and cook, and trying new things is her favorite. She earned a B.A. in Italian from Yale and tried several lines of work before settling on graduate school in Spanish and work as a writer and teacher. She has been tutoring, teaching, researching, writing, editing, and mentoring for a couple of decades. These days, she divides her time between educating teenagers and planning (her own and other people's) meals.


Rebecca graduated with a B.A. from Yale University and majored in Italian. After some time teaching high school, she decided to continue her own studies and completed a Ph.D. in Spanish Literature at New York University. Her interest in languages stems from her passion for both people and culture; her linguistic skills have opened the door to many culinary traditions and recipes that continue to intrigue her.
Stories By Rebecca Cherico