Pastry Chef Rebecca Eichenbaum of Wassail - Biography

New York, NY

September 2015

Rebecca Eichenbaum first began baking in middle school as a sort of rebellion against her nutritionist mother’s cooking. But it was an interest in fashion that initially brought her from Miami to New York City in 2007. While pursuing a design degree at the Fashion Institute of Technology, Eichenbaum studied abroad in Milan for a year, a seminal time when she fully realized her passion for food.

After graduating from FIT, Eichenbaum spent three months working in the French Pyrenees and in Corsica, participating in World Wide Opportunities on Organic Farms program (WWOOF). Returning to the United States, Eichenbaum spent time in Savannah, Georgia, working as an amateur pastry chef and baker, while teaching herself new techniques by avidly reading cookbooks. Longing for a mentor, Eichenbaum returned to New York to work at Mas for StarChefs Rising Star Chef Galen Zamarra. In 2013, she joined the opening pastry team at Juni, where she was able to master her skills under the guidance of 2015 StarChefs Rising Star Pastry Chef Mina Pizarro.

As her ideas about food, fermentation, and ingredients began to grow, she found a group of kindred spirits at Wassail, New York’s one-and-only cider bar/vegetarian restaurant. Not only have her desserts come into full bloom, but she also has been able to uphold conscious practices in sourcing and technique while letting the seasons guide her creatively.