Creativity in baking started at home

While many toddlers were struggling with simple things like ABCs and 1-2-3s, Rebekah Donelson was learning to cook.

“My mom started teaching me to cook when I was 3,” Donelson said.

This early start gave her a love of cooking and the desire to take that love and turn it into a career.

Donelson began working as the pastry chef at The Upper Crust, 3107 Green Meadows Way, in November. She is the manager of the pastry department and is also in charge of specialty cake decorating, which owner Joan Buck said is one of Donelson’s specialties.

“She does a lot of really nice things,” Buck said. “She’s quite creative in her designs. She’s exceptionally good in original dessert creations.”

Buck said people could come into The Upper Crust looking for an individually designed dessert and Donelson would work to make that dessert special or meaningful to them.

Buck feels that Donelson’s eagerness to try new things really sets her apart from other chefs.

“She’s a really hard worker and always eager to take on a challenge,” Buck said. “To her, that’s fun.

“She also has a keen eye for a real attractive dessert that’s very pleasing to the eye,” she added.

Donelson’s eagerness and talent sparked from a lifelong desire to follow her dream.

“I’ve always wanted to be a chef,” she said. “I just love to cook.”

That love is apparent with just one taste of her creations, especially her chocolate desserts.

“Chocolate is my specialty because I just love chocolate,” she said.

Most of Donelson’s experience comes from on-the-job training, but her mother taught her cooking basics. Donelson never attended any formal schooling for her craft.

“My mom was a stay-at-home mom,” she said. “Back then she had to learn everything the natural way, by doing it herself.”

Although Donelson has made a career out of her cooking, it doesn’t feel like work to her, and she still enjoys cooking for her children.

“The kids just enjoy it so much,” she said. “If it’s been a long day, I don’t feel like going home and cooking supper; but on my days off I do.”