Following her training as a pastry chef, Rebecca successfully participated in several competitions. She secured the title of "German Championship of Pastry Chefs" in 2013 and achieved third place at the Junior World Championship in Taipei (Taiwan). For several years, she served as the junior sous chef at Hotel Vier Jahreszeiten, overseeing the patisserie. Rebecca gained international experience, including a stint at the two-star restaurant in Vila Joya. Back in Hamburg, she played a pivotal role in the co-development and establishment of the Chocolaterie at Mutterland.

At THE NEW INSTITUTE, Rebecca is involved in the kitchen as a pastry chef.