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Rebecca Sullivan
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Rebecca Sullivan

Rebecca Sullivan is a self-taught cook and has worked with some of the world’s best producers, chefs, environmental academics and restaurants including a stage in the infamous Fat Duck laboratory.As an eco-agronomist, activist,...

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Rebecca Sullivan Travels from SA
Fee Range: :$5001 to $10000

Rebecca Sullivan's Biography

Rebecca Sullivan is a self-taught cook and has worked with some of the world’s best producers, chefs, environmental academics and restaurants including a stage in the infamous Fat Duck laboratory.


As an eco-agronomist, activist, sustainable food writer, urban farmer and entrepreneur, Rebecca has worked on many a project any food lover would envy. From launching the Real Food Festival in London to Slow Food Nation in San Francisco, farming coffee in Uganda to teaching scientists the art of communications in the Maldives for the United Nations. Rebecca recently completed her Masters in International Rural Development and Sustainable Agriculture at the Royal Agricultural College in Gloucestershire, UK during which she focused on food security and a sustainable food future.

As well as working with impact investors in Dubai and New York as a Director, Rebecca has lived overseas (predominately in the UK) for nine years and runs her own consultancy called Reap & Sow, which if you hadn’t guessed already specialises in all things food, agriculture and the environment with some social impact thrown in for good measure.

Rebecca’s obsession with food began in Italy, so it followed course that she would become interested in the Slow Food Movement in which she spent two years as youth ambassador and many to follow organising events, campaigns and of course eating. She is extraordinarily passionate about heritage, tradition, sustainability and the things that we all love….good, clean and fair produce.

Rebecca has been writing her own column, Dirty Girl Diary for many years. She has just re-settled back in Australia and is set to launch Dirty Girl Kitchen in Australia – a community-supported cooperative inspiring women to be more in touch with the land and old crafts, such as how to be a butcher, a baker or a candle stick maker.

Dirty Girl Kitchen is about bringing those communities of women from our Multi-cultural Australia together through those skills that involve getting ‘dirty’, from growing food to making soap, brewing stock to weaving a basket. These are what Rebecca has called ‘Granny Skills’.

In a fast paced world, tradition and worshipful skills are being lost. We are all finding it hard to even have time to ourselves, let alone each other. Amongst the blur of daily lives, the elderly are left lonely with no one to pass down their stories and skills too and yet a whole plethora of women young and old; and often lonely too, are crying out for a way to connect with each other and the land again. Dirty Girl Kitchen is about bringing those communities of women from our Multi-cultural Australia together through those skills that involve getting ‘dirty’, from growing food to making soap, brewing stock to weaving a basket.

Rebecca will be exploring the opportunity for developing a documentary and book based on her Dirty Girl Kitchen concept. She is also an experienced food writer, food stylist, home economist, eco-agronomist, creative director and consultant.

Rebecca is most likely to be found in her kitchen making jam, skinning a rabbit, foraging in fields, saving a rainforest, campaigning for something eco-aggie or planting some coffee trees.