Rebecca Michaels

Occupation: Pastry Chef
Specialty: Pastries, Desserts & Breads
Education: Columbia University, French Culinary Institute
Lives: Philadelphia


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Old School Easter Eggs
In my family, a long-standing Lenten institution is to decorate our eggs in the Lithuanian tradition. The practice of making these boldly colored and intricately designed works of art were a rich addition...


The Monkey Diaries: The Price of Fame
Editor's Note: This article is another installment in the chronicles of Chef Rebecca Michaels' activities in opening her new patisserie, Flying Monkey, in Philadelphia. Click here to view previous chapters. One...


The Monkey Diaries: Close to the Finish Line
Editor's Note: This article is another installment in the chronicles of Chef Rebecca Michaels' activities in opening her new patisserie, Flying Monkey, in Philadelphia.  Click here to view previous chapters. Hurrah!...


Cereal--For Real!
One of my absolute favorite sweet treats is Rice Krispy treats.  Huh, you say?  Aren't pastry chefs supposed to love fancy things--cakes with unpronounceable French names, expensive patisserie goods, candies...


A Toast to St. Patrick's Day
St. Patrick's Day is just around the corner and I thought I might try to inspire your creativity by brainstorming with you on different fun foodie things you can make to celebrate the holiday. Now,...


The Monkey Diaries: The Menu
I have been having a ton of fun lately figuring out what will be on my menu at The Monkey. I've put my creative chef's toque on and have been brainstorming away. I've got so many recipes and things...


The Monkey Diaries: Details, Details
In previous installments of this column, I told dear readers of recent plans to open a storefront for my business Flying Monkey, in Philadelphia's upscale Reading Terminal Market. I also described some...


My Big Fat Tuesday
On February 28, New Orleans and party lovers all over will celebrate Mardi Gras Day, or "Fat Tuesday" translated from the French.  The Mardi Gras season actually begins on January 6, twelve days after...


The Monkey Diaries: Planning Out the Vision
At the moment, I'm in the development phase of the Monkey. I've hired a commercial interior design company to design the space. Hiring a professional space planner, whether it be an architect or interior...


The Monkey Diaries: The Monkey Has Landed
After years of working in my home kitchen and various places in various cities, I've finally found Flying Monkey a permanent home. And I thought it might be interesting to share my trials and tribulations...


Chocolate Primer 102: Be Temperamental!
Last week we discussed the different types of chocolate, their properties and what they're used for. This time, I thought we'd go over the several methods of tempering chocolate. As previously mentioned,...


Chocolate Primer 101
I thought I'd put on my teacher-chef's toque and give you a little lesson on the basics of chocolate. I know it's a favorite topic for so so many of you out there. So listen up! Take notes and feel...


Getting Back In the Saddle (Without the Saddlebags)
All right, it's a new year and all. Time to get back on the Stairmaster, eat better, forego dessert--wait! Hold the phone! My friend Lucy recently lamented how she's sick of hearing about how "weight...


Puff the Magic Pastry, Part II
Most commercial bakeries these days don't make their own puff pastry, even some of the fancier French ones (shhh!). The ones that do sure aren't making the stuff by hand; they use a sheeter, which is...


Puff the Magic Pastry, Part I
Puff pastry is a wonderful invention. It's rich and buttery yet its delicately light texture makes it an extremely versatile ingredient in the kitchen. It can be made into myriad different things for...


Livin' It Up, Latke-Style
Latkes are the quintessential Hanukkah dish. Everybody loves them. How can you not? I mean, fried potatoes? If you're not familiar, the closest thing to a latke is a fast food hash brown. I kid you...