R. Roberti

This is probably the most exciting post I’ve ever made—for me, anyway. I received a letter last week informing me that I am a recipient of a James Beard Scholarship!! I wanted to hold off announcing it until it was a done deal (they have to confirm my enrollment in school, probably want to look at my transcript to make sure I’m not some momo who will waste their money, etc.), but I just couldn’t hold it in any longer.

I was really knocked off my feet when I saw the letter. I can’t imagine how many people applied and I consider myself very fortunate to have been selected. The prize will go toward my tuition, which will help me tremendously. Things have been tight me for quite some time and choosing to go to school this year, when my salary is at the lowest it’s been in more than 10 years and the economy is what it is, was a real risk and leap of faith for me. So this money is like a gift.

For those of you who are not familiar with JBF, it is a non-profit organization that promotes and  supports everything in the culinary world. Their mission is: To celebrate, nurture, and preserve America’s diverse culinary heritage and future. Each year, JBF gives out awards in many categories (for example, Cookbook of the Year, Best New Restaurant, Outstanding Pastry Chef). These awards are the Oscars of the food  world. To receive a James Beard Award is one of the best things to happen to someone in the food industry, whether that person is a chef, a writer, or a TV personality. If you’re a chef, having an event at the James Beard House in NYC is akin to being a musician playing at Carnegie Hall. I had the pleasure of going to the James Beard House once and it was a great experience. JBF offers much more. For more information on the James Beard Foundation, click HERE.

I am extremely humbled, proud, and excited to get this scholarship. Thank you, James Beard Foundation, for helping me achieve my goals, and a big “thank you” to the JBF donors, without whom these scholarships would not be available to students who need them.

Hi, there. I’m very excited about the reviews I’ve received over the past few months for my cookbook, What, No Meat? Traditional Italian Cooking the Vegetarian Way. Savvy Vegetarian thought it was pretty cool, I’m happy to say.

The Italian Tribune had some nice words for it, too. It was their cookbook of the month for December 2010. Woohoo!

And coming soon is a small article about cookbooks, including mine, in Italian America magazine. YAY!

What, No Meat?

Hey, all. My cooking demo  July 17 for Van Duzer Days went well. It would have gone better if it hadn’t been so hot, but I fed some people and sold a few books, which is always cool.

This week, I got a really nice review over at Savvy Vegetarian. Check it out: Savvy Vegetarian

I’ve been working and trying to get a whole bunch of writing projects under control, so my head’s been spinning. Please come back from time to time and check on what’s new.