By Sabrina Mirabella
Thanks for visiting the Culinologist! My name is Sabrina Mirabella and I am a 2016 graduate of Johnson & Wales University. There, I first received my A.S. in Culinary Arts, and then my B.S. in Culinary Nutrition and Food Science. I’ve been working back of house in restaurants since I was 16. I grew up in a house where food was the center of family traditions and fond memories, and knew from a young age that I wanted to pursue a career in the food industry. My background throughout college has been working at a restaurant, called Bergamot, in Somerville, MA. There I have been able to learn how to work multiple stations, classic techniques, and global flavor profiles. There, I have especially taken a liking to learning about fermentation, charcuterie and BBQ.
To further understand the “how’s and why’s” behind food, I decided to not only get a degree related to food science, but to also switch gears in the food industry for a little bit. I have had the opportunity to experience a test kitchen internship, and a research and development internship. I spent this last summer in Arden Hills, MN interning in the Land O’Lakes foodservice test kitchen– working with RCA Student Committee member Erik Jones!. Moving back to the east coast, I am currently interning in the R&D department of Stonewall Kitchen.
Working with the RCA has become a great passion of mine, and I knew I wanted to play a role in the association since attending and competing at the RCA conference in Denver. There are so many opportunities for students to thrive within this organization, and we as a Student Committee are inspired everyday by the RCA students we meet to add more. One recent opportunity was a Belgioso’s recipe contest I entered. I was fortunate my crescenza stracchino panna cotta received first place, and got to take a trip to tour with cheesemakers in Wisconsin! I love how all members have a different background, but the same philosophy- food comes first!
Aside from work and the RCA,I enjoy reading, traveling, and spending time with family. My main passion other than cooking, is artisan cheese. I volunteer for the American Cheese Society, and have worked in sales for international and domestic cheese companies. I love learning about cheese making, specifically the affinage process. You can catch me posting on the blog about: food waste recipes, the latest food trends, and of course…CHEESE! Thanks for reading, and feel free to reach out– we’d love to hear from you!