Chef, Traveler, Food Fanatic
For me, food is an extension of emotion. Celebrations are cause for cake. Condolences equal casseroles. Some people reminisce about life events by what they wore or what song was playing. I remember what I ate.
Nothing enhances a romantic dinner more than a luscious lobster paired with a crisp Pinot Grigio. A girls’ night out would fall flatter than an up-do in a downpour if the tiramisu was watery. I think of food as a genuine source of pleasure, shared socially to make magic moments even more memorable.
My love of food all comes back to my love of family. My grandmother was a phenomenal cook who sprinkled every dish with an extra dash of love. Some of my earliest memories are of her and my mom in the kitchen, laughing, cooking and encouraging me to help. I started by stirring things, then graduated to peeling cucumbers. I’m pretty sure my first soufflé was a great source of pride for all the women in my lineage. Even Dad knew his way around a sauté pan. I just loved how extended family dinners were always the glue that kept us all together, no matter what else was going on.
Like just about every college kid, I worked in bars and restaurants while I earned my undergraduate degree. I always enjoyed watching the experiences people had together around the table. After college, I put my English degree to use by working in advertising and public relations jobs. Call me crazy, but the recipe for a press release just didn’t resonate with me as much as the recipe for a silky hollandaise. So, I started culinary school at night and was classically trained in the French cooking technique.
When I landed an internship in the test kitchen at Every Day With Rachael Ray, the die was cast. I adored creating and testing recipes to see what ingredients I could marry to create that Wow! flavor people would remember. A bona fide food devotee was unleashed on the world!
Since then, I’ve been a contributing writer, recipe developer, and editorial assistant for various food-focused publications, and have amassed significant gluten-free expertise. Now, I’ve taken my show on the road. Destination: Italy.
Italy is heaven for culinarians and foodies alike . The fresh markets are intoxicating; the culture of family and food is inspiring. Where better to discuss all things epicurean than in the shadows of century-old olive vines? Will this born and raised New Yorker eventually long for burgers over biscotti? Will I embrace mammoth midday meals and late, light suppers? We shall see.
Join me as I meander through the patchwork hills, navigate the frenetic metropolises, and luxuriate over pungent espressos in the piazzas. Come partake in my sordid Italian love affair… with food.