Rebecca Lang is the author of Southern Entertaining for a New Generation (Cumberland House 2004) and Mary Mac’s Tea Room (Looking Glass Books 2005). She is a Contributing Editor for myrecipes.com and writes a monthly column, “Girls’ Night In,” for the site.
Rebecca is the food columnist for Athens Magazine. Her work has appeared in The Atlanta Journal-Constitution, Flavors Magazine, Edible Atlanta, and Legacy Magazine. She has also written for several other newspapers throughout the South, including the Fernandina Beach News Leader.
Having taught hundreds of classes, Rebecca is an accomplished cooking instructor. She teaches at various locations in Atlanta including The Cook’s Warehouse and Whole Foods’ Salud! Cooking School. She also travels the country teaching classes in cooking schools and to groups as large as 1,200 students.
After completing an apprenticeship with Nathalie Dupree, Rebecca was formally trained in culinary arts at Johnson & Wales University. Prior to graduating, she served as the personal chef to the president of the university.
Rebecca began her editorial career as an assistant food editor for Oxmoor House. She edited 8 cookbooks and directed food photography on assigned projects. She also served as a hand model for technique photographs.
Rebecca has been a food stylist and hand model for various print and television commercials. She has worked with Black & Decker, Krystal, LongHorn Steakhouse, Mrs. Smith’s, Shoney’s, and Good Eats.
Rebecca was an assistant food stylist for Home Plate Cooking and was the editor and indexer for Atlanta Cooks at Home. She has also developed recipes for Weight Watchers Annual Recipes for Success 2004 and the next book in the series in 2005, and Christmas with Southern Living.
Her television appearances include Home Plate, two episodes of Georgia Living, Atlanta Live, and Fox 42 in Omaha, Nebraska featured Rebecca in a segment in 2007. She was a guest on the radio show LizTalk on WGAU. Rebecca has appeared multiple times on the nationally-televised show Every Day with Marcus and Lisa.
Rebecca is a graduate of The University of Georgia and Johnson and Wales University. She is treasurer for the Atlanta Chapter of Les Dames d’Escoffier, a member of The International Association of Culinary Professionals, The Southern Foodways Alliance, and Georgia Organics.
