Rebecca Cunningham has been a chef at some of the nation’s best restaurants and hotels, but she is happier to be working in the kitchen at Sidwell. Cunningham, Sidwell’s executive chef, has cooked at the Willard Hotel, the Kennedy Center, and her own restaurant, which was named one of the fifty best in America by Conde Nast Traveler. When her daughter was admitted to Sidwell as a student in 2004, Cunningham decided to take a job with the school’s food service operation, and her culinary skills quickly made a mark. “It’s very gratifying to be leading a program and making a contribution to so many people every day,” Cunningham said in an early morning interview as she supervised the preparation of meals for 1,100 upper and middle school students and employees. “It keeps me from looking for something else where you may be making fancier things, because I think about the sheer number of people we’re impacting everyday. That’s what keeps me here.” By now, students and staff wh...
There's nothing so relaxing as being totally prepared