Despite being in and around the food industry since 2015, Bec Vrana Dickinson is still a blatant wearer of white who would rather taste salt levels with fingers than with spoons, and shred herbs with hands than with knives.
With a diploma in Food & Wine and experience ranging from recipe development to content and copywriting, publishing and cheffing, Bec is now a Sydney-based writer and chef.
Usually covered in oil stains, Bec will either want to know what you want for dinner, or how you take your whisky.
