Becky McConnell

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Becky McConnellMy love for delicious food began on the Oregon Coast, with a job at the seafood restaurant Tidal Raves. Followed by a high school exchange to Sapporo, Japan, and extensive travel in Central America, I became an adventurous eater and self-taught cook. I majored in Japanese at the University of Oregon, and finished with a MBA from Oregon State University. I attended the United States Personal Chef Association in Phoenix, Arizona. I started my business, Chef Becky in 2001. KMTR NBC-16 invited me to cook live on their NewsSource Today program. I appeared 25 times live in their studio, before taking a parental leave of absence. After a 7Becky McConnell year hiatus, I have returned to KMTR NBC-16 for regular cooking segments now titled, “In the Kitchen”, which are filmed in my home.
I have filmed over 80 cooking segments with KMTR. My daughter Ellie is my pride and joy. We enjoy volunteering together, and she loves helping in the kitchen. She is 10 years old and attends Cesar Chavez Elementary. I have been volunteering in her classroom since kindergarten, teaching “Cooking Club” which is a big hit with the kids! Every year on Christmas Eve, we distribute hot meals to the homeless. In my spare time, Becky McConnellI enjoy running and road biking. In the summer of 2013, I completed my first triathlon at Foster Lake. I also completed the 33-mile mountainous trek around Crater Lake Rim Drive on my trusty Cannondale. In 2015, I completed my first Olympic distance triathlon and the Mary’s Peak Hill Climb.
I have cooked for numerous high profile clients over the years. I have catered meals for a movie shoot, which took place over four weeks around Lane and Linn Counties. When Etta James was in Eugene, I was chosen to prepare the evening meal for her and her band, before their performance at the McDonald Theater. IBecky McConnell have prepared custom weight-gain meals for four different University of Oregon football players. One successfully entered the NFL with the help of my meals. I have also cooked for a former University of Oregon basketball player, who was successfully drafted into the NBA.

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