Hi. I’m Sabrina. Let’s talk food. For me, it all started in my family kitchen. Food was always such an important part of our culture. We sat down for a home cooked meal six days a week. Friday was reserved for takeout. My grandmother, my nonna, practically lived with us. She, more than anyone else, kept the traditional family recipes alive, and made sure we were very well fed. Homemade pasta or pizza were always right around the corner.
My nonna, my mom and the food network, of course, get all the credit for instilling in me the basics of cooking, and making me love it. I loved it so much that I actually enrolled in pastry school. Now, that may have only been a short-lived endeavor, but my love never died. It just went into hibernation for a bit. I shifted gears to study nutrition, my second love, and went on to work as a dietitian.
A few years later, my food blog was born. I absolutely did not take this seriously at first. It was just a way to record recipes. I took a quick poor-quality photo with my iPhone and called it a day. Things are much different now. My food blog helped propel me back into the cooking world. I spent a few years in catering and recipe development on the side before I took a complete hiatus from dietetics.
I had the opportunity to work full-time with a very reputable chef and food photographer right outside of New York City. It was one of the most valuable experiences of my life. Trust me. It was not easy. It was not glamorous. I took a lot of criticism. I also learned a lot, and laughed a lot, and received a few very well-deserved hugs. I’m on the other side now, and all the better for it.
My cooking and photo assisting experience helped to make my style and key principles in the kitchen much more clear. That’s when I came up with the name, My Three Seasons. The things I find most important in making great food are using fresh, seasonal ingredients, proper seasoning (adequate salt & flavor balance), and learning the techniques you need to become a seasoned chef.
I specialize in Mediterranean cuisine and American desserts, but enjoy dabbling in all cuisines and always like to try new ingredients. I tend to use a lot of fruits and vegetables in my recipes, but by no means follow any dietary restrictions. Some of my recipes are simpler than others, however, I believe any home cook could make my food quite successfully. Plus, I’m here for any questions, comments or concerns.
Thanks for stopping by and happy cooking.