Rebecca Millican
Rebecca Millican is a professional pastry chef with 23 years of experience. Her career has taken her from the kitchens of 4-star restaurants in New York and New Jersey to teaching for several years at The Institute of Culinary Education in NYC, and back to her home state of Utah where she was the chocolatier at Amano Artisan Chocolate. Her truffles and bonbons earned international awards at the London Academy of Chocolate. Rebecca’s work has been published in the New York Post, Food Arts magazine and Better Homes and Gardens magazine. Rebecca has competed nationally and has appeared several times on the Food Network. Currently, Rebecca is the pastry chef at La Caille restaurant. She continues to share her love of her craft through classes she offers in the Salt Lake City area.
