SPC alum Rebecca Jackson has spent decades working in various food-related roles. After earning her B.A. in Business in 2001, she worked for a gourmet packaged food company, where her passion for the industry grew. Interested in learning more about food and how she could shape her career, Rebecca was encouraged to enroll in the SPC Culinary Arts program in 2013. Initially, she hesitated to return to college after more than a dozen years away. She faced the tough decision of giving up a good full-time job to study alongside students from different generations. Rebecca ultimately decided to take the leap and re-enter education. Graduating from the SPC Culinary Program in 2014 opened many new career opportunities and exciting paths.

Rebecca enjoyed learning from SPC’s Chef Instructors. She appreciated that 95% of her instruction was hands-on in the kitchen. Initially, she was worried about attending a school with students of various ages. Still, she felt welcomed by her classmates and gained valuable perspectives from different cultures and generations that helped her learn. SPC’s Instructors also helped Rebecca build strong connections within the close-knit food industry, allowing her to explore other career options, including working in restaurants, teaching kids how to cook, and selling produce to her food industry contacts in the Twin Cities area while helping to lead an immigrant-owned farmers’ cooperative.

During the COVID pandemic in 2021, Rebecca was laid off, which gave her a new sense of vulnerability and prompted her to explore new career options. She believed it was time to start a business that would let her use her business background, culinary skills, and love for dogs. In fall 2021, she set up a kitchen and launched  Barkuterie Box, a company specializing in charcuterie (a French word for preserving meat-flavored dog biscuits). Rebecca held a test market launch in the fall to coincide with the “Gift Season.” Using her business background, she created a website, took professional photos, and designed graphics to promote her brand, leveraging social media. She focused on building a strong brand and learning from dog owners and gift givers through numerous in-person events.

Having found success selling to dog owners and customers looking for gifts for other dog owners, she decided to expand her market to wineries across Napa Valley, stylish hotels and gift boutiques from coast to coast, and high-end gourmet markets and shops in 2023.

Rebecca attributes her success to the many teachers and mentors she has learned from along the way. She encourages all students and future entrepreneurs to gain knowledge from their community of supporters and, above all, to always believe in themselves!

The only thing that can limit you is believing you are limited. Be limitless!

Chef Rebecca Jackson

2014 SPC Culinary Arts Alum