This morning I listened to a podcast that spoke about the Sicilian influence in NOLA. Two places I have never been that have major food history, and that are large centers of all things delicious. And both which carry a culture so vast from the parts in which they are attached. It reminded me of…
PowerHouse Productions finally wrapped the first season of a design and food show after many trips to California and back! I am always grateful to be a part of their team as Associate Culinary Producer. My first meal back on the east coast this time was a little lazy, because well, I was trying to…
I love food cut pristinely and perfect. Perfect circles and straight edges are my things, but knives have never been my favorite kitchen tool. Sometimes I envy chefs and cooks that take pride in a good Japanese Knife -at least to me that still seems to be the trend- but I could never find appeal….
England is a moody place. The air is chill and the sky almost, always painted grey with clouds packed with pockets of rain. I was only there for a couple days nearly a year ago ( it bizarrely seems like a decade now) and I mostly remember days of solid rain and gloom. I think…
Buffalo Wings, Habits, and Leadership and what they all have in common. A podcast by host Ray Delucci of Line Cook Thoughts Listen Here I love the concept of Ray Delucci’s podcast this week on Line Cook Thoughts. He brings attention to the concept of authenticity and what it means to him. It’s challenging to…
Pack and repeat. Car rides and unloads. Vegan gluten free and all natural food coloring. Does it make sense? I feel like it’s been ages since I wrote! I was in an LA time warp for two weeks and could not find a quiet moment when I wasn’t dozing off to write. In fact, now…
I have been dying to get my hands-on Benedetto Cavalieri Pasta since I left the southernmost part of Puglia about a year ago! I was lucky enough to tour the premise of this factory in its centennial year as a student then, visiting from Castello di Ugento with the CIA. My gosh! Was the dried…
I am so happy to tell you that I will be collaborating with Pastificio Benedetto Cavalieri, a pasta brand from Puglia, Italy. I met proprietor Andrea when while studying abroad last year. I am SO excited to develop recipes and devour my pasta passion with the many kilos of pasta sent ! All recipes…
Puerto Rico in 1.5 days!? Ok, il take it! What INCREDIBLE culture, people, food, and art to discover. Really very grateful for these mere days there and the work that I have been sent out to explore. So where did I go next? The Virgin Islands of course and yes maybe these are “vacation” destinations,…
Oh Goodness! One of the challenges of working as an associate culinary producer is learning how to go with the flow and be spontaneous. Since I began college four years ago I started realizing how anal and organized I am about everything. How things must be thought out a dozen times before executed. I will…