Volunteer of the Month: Rebecca Lucas

April 26, 2018

CUESA’s Volunteer of the Month program recognizes the dedication and work of some of our most active volunteers and interns. CUESA relies on volunteers and interns to help with education programs, special events, public outreach, and other activities that help fulfill our mission to cultivate a sustainable food system. Learn more about volunteering and sign up here. We’ll be hosting a new volunteer orientation on May 5 at the Ferry Plaza Farmers Market.

With minimal farmers market experience and more back-of-house restaurant chops, Rebecca Lucas, a senior in City College of San Francisco’s culinary arts program, joined CUESA as a culinary intern for the 2018 spring semester. She’s been learning about the administrative side of culinary programming and the value of sourcing from local producers. Rebecca notes, “After working my first chef demo with Chef Reylon Agustin from Madera, I was very excited to have the opportunity to meet and work alongside more chefs and farmers and to learn about how organic produce improves the taste and experience in dishes.”

“Rebecca is a quiet force here at CUESA, getting things done efficiently and with minimal instruction. She has been a huge help in running the ‘back end’ of culinary programs and event planning, which is a bonus, since she came to us principally to do more of the ‘hands on’ culinary work with the Saturday Market to Table demos,” says Culinary Programs Manager Carrie Sullivan. “She’s a model culinary student with an excellent work ethic and knows that this field is rewarding, yet very demanding. I wish her all the success in her career as she graduates from the wonderful program at CCSF. I sincerely hope she’ll be back as a regular volunteer when her schedule permits.” Meet Rebecca.

CUESA: Where does your interest in food come from?

Rebecca:  Both my parents instilled in me a passion for food at a young age. My father was very adamant that I learn to cook our family’s traditional indigenous Mexican dishes, and my mother’s spectacular food constantly filled the kitchen with delectable aromas. Consequently, I became obsessed with being able to recreate our family’s history through food in order to bring the same exhilarating experience to others.

CUESA: What do you do when you aren’t interning for CUESA?

Rebecca: I am currently attending school full-time to finish my culinary degree and working part-time. However, when I do get a chance to breathe, I like to read (yes I know, as if I didn’t get enough reading homework from school), and take long walks with my dogs along the beach to refresh myself.

CUESA: What is your favorite part about interning with CUESA?

Rebecca: My favorite part about interning with CUESA is the knowledge that I am a part of a movement to inform the public about how to utilize the farmers market to its maximum and teach them about where their food comes from.

CUESA: Do you have an insider market tip or a favorite produce item at the market right now?

Rebecca: Swanton Berry Farm’s STRAWBERRIES! I have honestly never tasted a sweeter or juicier strawberry than the ones sold at the farmers market. Get them before they run out, buy them early in the day and don’t refrigerate them! They will get even sweeter.