Rebecka Evans is a dedicated food blogger and MasterChef contestant whose culinary journey began once her children started school. Channeling her love for food and creativity, she founded “At Home with Rebecka” to preserve cherished family recipes.
Her passion led her to win food blogger contests and a spot on Food Network’s “Clash of the Grandmas.” Now, she proudly competes on MasterChef: Generations, showcasing her culinary skills. Rebecka’s kitchen is her laboratory, where she blends intuition and science to create innovative dishes.
Rebecka Evans: Cooking Journey
Once my children were in school full-time, I had quiet hours stretching ahead. It was then that I decided to channel my love for food and creativity into something I could pass down to my children and future generations. Food blogging became my canvas, a place to preserve cherished family heirloom recipes and showcase my culinary creations. At Home with Rebecka was born.
It wasn’t long before I entered a few food blogger contests and started winning. At first, I won small stickers to print on my blog. I was so honored to receive the small accolade that I pursued higher-level contests, winning prizes and cash. The contest bug bites hard!
Back in 2010, with zero knowledge about computers or the ins and outs of blogging, I set out with fierce determination to make things work. Exploring the delights of food blogging, whipping up recipes, diving into food sports, and mastering the art of food photography and styling has been a journey filled with love.
The highlight? Winning my first TV appearance on the Food Network’s Clash of the Grandmas, ‘Home Sweet Grandma.’ And now, I’m thrilled to have earned a prized white apron for a chance to compete on the prestigious American food show MasterChef: Generations.
How do you approach the process of culinary innovation when creating new recipes for your blog? What scientific principles do you consider when experimenting with new ingredients or techniques?
My parents instilled a sense of culinary adventure in me at a very young age, inspiring me to be equally adventurous when creating innovative new recipes. My father spent a few years in Japan as a service member in the Air Force Band.
He returned home with a taste for Asian cuisine that he shared with his family. My father taught me to use chopsticks at the age of 3 so I could savor the flavors he grew to love. My mother, who was ahead of her peers in the kitchen, made stuffed squash blossoms, traditional posole, and her famous rose petal jelly while other moms were serving TV dinners to their families. She is an avid gardener and loves to forage for wild ingredients. These childhood experiences enriched my palate and inspired my adventurous recipe creation and eating habits.
When experimenting with new ingredients or techniques, I combine culinary intuition from my early food memories with a scientific understanding.
A few examples:
- Flavor Pairing: I explore complementary and contrasting flavors. The science of taste – sweet, salty, sour, bitter, and umami – all help me create harmonious combinations.
- Textures: Understanding starches, proteins, and fats helps achieve desired textures. Nothing is worse than a slimy protein or overcooked starch.
- Food Safety: Like my mother, I love to forage and preserve foods—microbiology matters. Proper cooking temperatures, prevention of cross-contamination, and safe storage are non-negotiable.
There is so much more, but suffice it to say, my kitchen is like a laboratory.
How has the landscape of food blogging evolved since you started in 2010? What are the major technological and social changes that have impacted how you engage with your audience?
The culinary tides have shifted since I started in 2010. In the early 2000s, passionate cooks began sharing their culinary experiences and recipes online. What started as a hobby for many became a thriving online presence and lucrative business. Some rose to prominence effortlessly, while others struggled to succeed.
The early food blogger was kinder and gentler, always eager to help with a recipe round-up or group contest and giveaway. Innovative catalysts, the early food bloggers, were like a family to me, a group of food enthusiasts sharing expertise for bloggers just starting to pave the way for what was to come. On a side note, I’m still connected to many of these influential food bloggers today.
As the years passed, food blogging, television food shows, social media engagement, and influence on food culture and trends have forced us, early bloggers, to reassess our vision for the current fast-paced food culture: keep up or get trampled. Food bloggers wield considerable influence—their recommendations, reviews, and endorsements impact restaurant visits, product purchases, and culinary trends.
Remaining relevant requires adaptability, as demonstrated by this Boomer who adapted to the evolving food culture. Despite losing some followers, I’ve gained many by embracing a new identity in the culinary world.
Aroma plays a crucial role in the culinary experience, often being as important as taste in the perception of a dish. How do you leverage the sense of smell when developing and refining your recipes? Can you discuss any scientific principles or personal techniques you use to enhance the aromatic qualities of your dishes, and how these practices influence the overall dining experience?
Some say we eat with our eyes first, but aroma is equally essential. Consider my mother’s rose petal jelly recipe, my oldest food memory. Its aroma hits you like a bunch of freshly cut roses. The flavors of rose petal jelly are captivating and exotic, delicately sweet with the intense scent of freshly cut roses. This is the perfect example of aroma’s crucial role in the culinary experience.
Some techniques I use to imbibe aromatic infusions to enhance the culinary experience:
- Heating or soaking floral elixirs and essential oils like geraniol and citronellol release their aromatic compounds. Allowing my organic rose petals to soak in hot rose tea overnight enhances the flavors, complemented by rose water.
- Compounding flavors with herbs and spices, like a pinch of cardamom or mint, can further elevate a recipe. I use this method with herbal infusions for sauces and soups.
- I love how food aromas evoke emotions long buried in our memories and ready the palate for that first delicious bite. The anticipation is mouthwatering. Just one whiff of my mother’s rose jelly, I’m back in my mother’s kitchen, a food memory that will last a lifetime.
How do the sensory experiences and cultural significance of comfort foods, such as Banana Oat muffins, contribute to their enduring popularity and emotional resonance in various social contexts?
The allure of comfort food transcends temporal and geographical boundaries. Traditional flavors such as Banana Oat Muffins stimulate all the senses; the aroma evokes memories of a nurturing embrace, filling the culinary atmosphere.
The tender, crumbly consistency evokes a nostalgic first bite. I am captivated by this muffin and similar cultural comfort dishes that interlace cultural heritage across generations, originating from communal gatherings like potlucks, memorials, and festive celebrations. It transforms beyond a mere muffin into a moment etched in family kitchens, resonating with joy, sorrow, and passed-down recipes. Personally, a single taste evokes a desire to embrace my parents, children, and grandchildren.
How do traditional foods serve as markers of cultural identity and heritage within different communities?
Traditional foods are historical narrators, reflecting ancestral culinary abundance and Indigenous flavors. Each spice in ancient recipes honors the heritage preserved through generations. Whether savoring a delicate dim sum or a soulful plate of gumbo, we taste history. Markers of cultural identities are long-lived heritage recipes that speak volumes to vast communities and are shared with a diverse world of eager eaters. I am always searching for a new food adventure, keen to taste and cook what this fantastic world offers.
In what ways do the preparation and consumption of food reflect cultural values and social norms?
To address this question effectively, familiarity with diverse food customs from various cultures through travel or research is beneficial. It’s easy to have a ‘bubble’ mentality regarding diversity in food and culture unless you step out and embrace it. It can be as simple as eating utensils, such as chopsticks in East Asia or forks in the Western World, or using injera, Ethiopian flatbread, to scoop up a meal.
Time-honored ceremonies and rituals embrace deeper meaning through the Japanese Tea Ceremony (Chanoyu) or boiling spices, milk, and tea in Indian Chai. Feasting and fasting are essential in religious observances such as Ramadan, Passover, and Diwali. Food and food culture are vast and divergent.
In countries with simple meals like porridge and vegetables, gratitude for food goes beyond hunger. Each bite represents generations’ survival. It’s not about luxury or social media, but about connection, survival, and the importance of a meal. I often pray in thanks for the abundance I have!
What is your favorite dish to cook and what is one that you look forward to mastering?
I love making deep-fried pork chop with jalapeno gravy, sour cream mashed potatoes, and Brussels sprouts hash. It’s my MasterChef audition dish. Judges enjoyed the flavors but criticized my plating. I prefer hearty portions for loved ones!
When it comes to mastering a dish, I am excited about learning to craft delicate dumplings such as savory gyoza. I enjoy eating them, and now I want to learn how to make them from scratch!
How has globalization influenced traditional cuisines, and what are the implications for cultural preservation?
The influence of globalization on traditional cuisines has been quite positive. Rather than diluting the rich diversity of heirloom dishes, it has enhanced them. Globalization has enabled a diverse fusion of flavors, celebrating culinary heritage while embracing new techniques, flavors, and ideas.
What are the effects of fusion cuisine on the authenticity and integrity of traditional culinary practices?
Maintaining the essence of heritage recipes is key, as they hold the essence and soul of long-standing traditions. Yet, the blend of fusion cuisine introduces exciting new flavors and surprising combinations. For me, heritage recipes are precious gems meant to be enjoyed in their authentic ways and as gateways to exploring uncharted culinary wonders.
Where would we be without our ancestral recipes?
I thank every mother, father, sister, and brother who came before me and put food on our tables in our mouths that not only tasted good but nurtured us through thick and thin.
