My Three Seasons is a food blog focused on seasonal ingredients with an emphasis on the importance of proper seasoning and technique, i.e. cooking like a seasoned chef. I’ve niched down to focus on Italian cuisine, which reflects my heritage and professional culinary training.
This food blog began as a creative outlet, but has turned into so much more. My passion for cooking started with my mother and nonna. My mom was born in Sicily and my dad’s side of the family is from Italy in a town outside of Naples. Food was such an important part of my family life that cooking eventually became a passion and even obsession for me.
Before starting my recipe website, I actually attended a semester of culinary school at Johnson and Wales University. I’ve always had a love for baking and was actually specializing in Baking and Pastry Arts. Unfortunately, I began to have some fears and doubts about the physical demands and low income associated with working in the restaurant industry.
I decided to switch gears and study nutritional sciences to pursue a more practical career path as a dietitian. This might seem like a complete 180 compared to becoming a pastry chef, but I had a very strong interest in nutrition during high school. I earned my Bachelor’s Degree in Nutritional Sciences at Penn State University and started to apply for dietetic internships.
I was lucky enough to land an internship in New York City. After my internship with Aramark, I earned my credentials as a Registered Dietitian. I started my career working as a clinical dietitian in a hospital, and initially loved it so much. Unfortunately, I quickly felt like something was missing. I needed a creative outlet beyond cooking and baking at home. That’s when my food blog was born.
Working on my blog made me feel more and more inclined to pursue cooking professionally. First I received a promotion at work from Clinical Dietitian to Food Service Manager with Sodexo. Of course, that wasn’t enough for me either. I started working two jobs on the side to gain more hands-on cooking experience. I worked part time as a catering assistant with Great Performances, and assisted in recipe testing at Sakara Life meal delivery. Cooking professionally was beyond rewarding for me, and I wanted to figure out a way to work in food media full-time.
After many overlooked job applications, I finally found the perfect opportunity. I landed a full-time job working for one of the top food photographers in the greater New York City area, Francesco Tonelli. Francesco grew up in Milan, trained as a chef and opened two restaurants in Italy. He eventually transitioned into a career as a food photographer after moving to the United States. As his studio manager, I gained a wide variety of experiences, from training in traditional Italian cooking and baking, to sourcing ingredients and food styling. We worked with many well-known brands, including Chobani, Kind Bars, Breyers and Godiva. I even got the opportunity to assist on restaurant and cookbook shoots at Eleven Madison Park, Daniel and Kyma.
After working with Francesco Tonelli, I transitioned back in and out of the dietitian field more than once. At one point I was freelancing and started working part time for Sakara Life and Great Performances catering once again. I also worked as a food photographer for The Spruce Eats and another food blogger. I did various one-off projects, as well, and got the opportunity to meet the lovely Melissa Wood-Tepperberg of Melissa Wood Health.
Nowadays, I’m working as a dietitian four days a week and spend my free time focusing on My Three Seasons. Thank you so much for visiting and hope you stick around for the recipes to come!
We strive for all users to have access to my content. Please see my accessibility statement here.