Atwater's
Rebecca Weimann is an experienced culinary professional currently serving as Chef in the Jam and Fermentation Department at Atwater's since November 2020. Prior to this role, Rebecca worked as Garde Manger Lead Cook at Elkridge Furnace Inn from September 2019 to November 2020 and co-founded GreyC2 in 2016, focusing on partnership and business model development. In the realm of leadership, Rebecca held several significant positions with AIESEC in Switzerland, including President and National HR Director, overseeing operations for over 350 members and raising substantial government funding. Rebecca also contributed as a Supervisor for the Salvation Army in Switzerland, managing the welfare of asylum seekers. Educational qualifications include an Associate's degree in Culinary Arts from Stratford University and a High School Certificate with a focus on Latin from Freies Gymnasium Bern.
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Atwater's
Atwater’s is a Baltimore-based maker and purveyor of traditional foods. All are crafted by hand with fresh, often organic and seasonally local ingredients. Our friendships with farmers inspire the foods we make and give us an understanding of our ingredients from farm to table. You can find our fine foods at our retail locations and markets across the Baltimore-Washington Area.