Completely in charge and confident, Chef Rebecca Newell is a leader and the force behind the global comfort food featured at The Beehive in the South End. We caught up with Rebecca on a recent Friday morning, her feet energetically shuffling across the wide kitchen space as we chatted about our favorite restaurants, her culinary background and the story behind The Beehive. She is beyond excited and passionate about food, we keep pace with her, following her back and forth from station to station while her devoted sous chefs prep for the night ahead. We’re making Moroccan Couscous with chicken and lamb and it’s a treat watching this Chopped-winning chef get to work.  After buzzing (pun intended?) through a quick vegetable prep including summer squash, haricot verts and curry-roasted cauliflower, she pulls out a special vegetable stock with cabbage and saffron to give everything an extra boost. It’s these types of steps that set her apart; never missing an opportunity to add flavor, Chef Rebecca is able to adapt on the fly, but seemingly has a plan the entire time.