Rebecca Masson, Fluff Bake Bar
In 1999, when Rebecca Masson realized that baking was more than a hobby, she applied to culinary schools around the world and jumped at the opportunity to attend Le Cordon Bleu in Paris, France. In 2000, Masson became an intern at Hotel le Bristol, an acclaimed five-star hotel and one of Paris' finest. After completing her pastry studies in France, she headed straight to New York in 2001 to further develop a blooming culinary calling. That year, Masson joined Daniel Boulud's newest restaurant, db Bistro Moderne, as a pastry cook.
By 2003, she was Pastry Chef at The Biltmore Room, a new restaurant that garnered three-star reviews from every major New York City newspaper for its globally influenced progressive American cuisine. In early 2004, Masson became Pastry Chef at The Red Cat in Manhattan's Chelsea District, where restaurant patrons flocked to savor her French-based desserts that melded home baked American flavors topped off by her signature creativity. In 2006, Masson moved across the map to Houston to join Chef Ryan Pera in the posh *17 Restaurant at the Alden Hotel, where the press noted that Pastry Chef Masson 'had ice cream licked.'
Further reflecting Masson's culinary knack, she was named Best Pastry Chef by Houston's My Table magazine and awarded best ice cream by H Texas magazine. In 2007, she joined forces with Chef Charles Clark of Ibiza and Chef Chris Shepherd of Catalan to share her delightful desserts such as Maple Syrup Crème Brulee with Lardoons and Walnuts and Milk Chocolate Peanut Butter Ice Box Pie. Masson has since consulted with some of Houston's best restaurants, such as Stella Sola, Gravitas, Canopy and Bailey's, creating signature dessert menus for them.
Rebecca is currently competing on Top Chef: Just Desserts on Bravo