Roberta Roberti

My passion for cooking began in my home, where my Italian mother always cooked good, fresh, healthy food for her family. When I became a vegetarian in 1992, I became so fascinated with food—where it comes from, how it’s prepared, what makes each food item special—that I began a journey in food writing. I began my first cookbook, which would eventually become Vegetarian Italian: Traditions, and started writing for publications.

I launched my own personal chef service, called A Whisk In Time, in 2002. In 2012, I graduated from the Chef Training Program at the Natural Gourmet Institute for Health & Culinary Arts in New York. I was honored to win a James Beard Scholarship, and doing my internship at the James Beard House was an amazing experience. I had a blast.

I continue to focus my skills on writing, particularly books. Volume 2 of Vegetarian Italian: Traditions is split into a four-installment ebook series, available soon. World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates will also be available in August 2016.