For You, Dad

Thursday Reduction With... Rebecca Karram, CEO, Until We Eat Again

Thursday, June 15, 2017

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What's in a name... Until we eat again is something my grandmother used to say after every family meal and I wanted to name it in honour of her — Rebecca Karram, founder of the two-year-old catering service Until We Eat Again.

My passion for the culinary arts began... when I was a child. My mom gave me my first cookbook when I was 11 years old with a note in the front that read “Dear Rebecca, hope you have fun with this book. I know how much you like to cook, so be safe, follow the instructions and have fun!! Love, Mummy.”

It's so heartwarming to open that same book, 13 years later, and still have the passion and excitement for what I now get to call a career.


I knew I would pursue this passion because... it always felt right to me, and my parents encouraged me to do what made me happy. Food has the power to bring people together and bring them joy. It is also fulfilling to know that I can contribute to other people's happiness.


I studied at... Johnson & Wales University and graduated with a BSc in Culinary Arts & Food Service Management.


The years of study taught me... not only the skills and techniques I use every day, but also life lessons, such as having confidence in what I do and patience with my own learning process. In the kitchen, I've learned how to work with other people, to apply my creativity to an already written recipe (recipes for cooking are just guidelines, anyway!), to always point my knife downward when I'm walking with it and of course, my most favourite: mise en place, which is a French culinary term for everything in its place.


What makes a good pastry chef is... the ability to have patience and to be creative. When it comes to baking, it's slow and careful work, and so in this aspect it's a science. Applying your own touch to what you create makes it an art.


The pastry chef I most admire is... the truly innovative and inspiring Dominique Ansel. I'm always eager to see what he'll do next.


The one dessert that truly challenges me every time I make it is... Pavlova. I think it is a myth when people say that making a pavlova is hard; however, there is a specific technique to mastering a meringue. It's also important to know that humidity can make or break it, even if you did everything perfectly.


I chose these three desserts because... my Old Fashioned Fudge is my best seller, the Pavlovas challenge me the most, and a mango tart because mangoes are fresh and seasonal.


My three larder essentials are... butter, espresso powder and heavy cream.


I started the business because... I wanted more creative control of what I was making.


I cater... delicious culinary bites to both private and corporate events.


The name Rebecca Karram will in the next five years be synonymous with... culinary innovation.


Having my father in the kitchen capturing my work... motivates me to make food that doesn't just taste good, but also looks beautiful. My father is an extremely talented artist. Seeing him pursue his passion for painting and photography also inspires me to pursue my own passion for culinary arts. Our partnership has really helped my business flourish as he's my best critic and encourages me to push the limits of creativity with food every day.


As the only girl I... feel a special relationship with my dad. Not only do we connect with each other on a creative and artsy level, but we are also the two most adventurous ones in the family. We call each other our “touring partners”, and love to try hole-in-the-wall restaurants in different places we visit, explore unique districts when we travel, and sneak into art museums together.


Christopher Karram... I have tried to be a good example for my three children “Raise up a child in the way that they should go and they will not depart from it.” (Proverbs 22:6) It is with this verse in mind that we have raised our three children. Rebecca is our eldest child, and from a very young age showed an interest and love for cooking and baking. She attended Johnson and Wales University to further her knowledge in the food service industry. Over time that love for making her mark in the food industry has only grown stronger. My wife and I have always encouraged her to do what she loves, strive for greatness, have faith, and be strong when faced with the various challenges that will come her way. I have seen Rebecca's progress in the kitchen over the years, and enjoy her experimenting with new recipes as she differentiates herself by thinking outside the norm. Fathers and daughters share a special bond, and ours is no different. The two of us many times will venture out together as “touring partners” to experience all kinds of culinary adventures. As a father, I am very protective of Rebecca, while also allowing her the freedom to blossom as an independent woman. I have tried to be a good example for my three children by showing them how a woman should be treated in how I live my life as a husband and a father. I, too, have had an exemplary father in my life, and therefore know the importance of such an influence in a child's life. We are very proud of Rebecca's accomplishments thus far, and can't wait to see her next “course” in life.




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