Hello and thanks for logging onto my blog Delicious Discoveries with Daniella Malfitano! As this is my first introduction to you, I’d like to introduce myself. I am a Chef, Traveler, and Lover of all things food and I am pleased to meet you! Log onto this blog every week to read about my many Delicious Discoveries where I will share a recipe with you, give you a great cooking tip, or even feature my favorite kitchen tools and gadgets to feed your curious culinary appetite.
This week I’d like to share with you how I have come to love food and the world of culinary arts as a whole.
Over the years I have had the opportunity to taste and experience food in a way that has changed and evolved throughout my lifetime. My love and passion for food came about at a very early age as a result of two defining elements of my life: that is my ethnic family heritage and the fact that I was born and raised in the San Francisco Bay Area. These two factors have shaped me more than anything else and are the two most important characteristics that define who I am. Being raised in a Sicilian American family in the San Francisco Bay Area has been a very wonderful upbringing full of history and rich in culture.
My educational background began at DePaul University where I earned a degree in International Studies with a concentration in Food and Culture. For two years I worked alongside a group of professors, chefs, and the City of Chicago through the Department of Cultural Affairs in order to better understand the world of food through cooking, culture, nutrition, politics, and education. For the final phase of my Bachelor degree I conducted a community assessment regarding the availability of healthy food resources throughout Chicago. My field work research illustrated the availability of organic food resources and provided community health statistics of the different marginalized urban districts of Chicago explaining the results through sociological trends and evidence.
After completing my undergraduate studies at DePaul and getting my feet wet at many restaurants in Chicago, I moved to New York to continue my educational experience at The French Culinary Institute. The intensive culinary study program of this professional school earned me classical training and technique from some of the most distinguished Chefs in the industry. While a student and after graduation I worked at Prune Restaurant and Per Se Restaurant in New York City. I graduated from the French Culinary Institute with a Grand Diploma degree in the Classic Culinary Arts program with highest honors.
Throughout these experiences I have become fully aware of my deep passion and love for food, and cooking which has provided for me a deep understanding of genuine human connection. I can’t think of a career that is more linked to all humans and daily life than a profession dealing with food, the essential element of life which feeds the world with nourishment and pleasure simultaneously, day after day.
I am attracted to this industry simply because culinary service is intrinsically linked to several disciplines, that is socially, politically, economically, and anthropologically, just to name a few. The power and necessity of food for humans is endless making this industry vital for the state of the world today and very influential for the direction it will take tomorrow.