Fernanda Beccaglia, Author at Que Rica Vida
Fernanda Beccaglia

Fernanda Beccaglia

I’m a chef, writer, editor and journalist. I’m also a big fan of narrative photography and culinary art. After years of writing and translating, I graduated Summa Cum Laude from the Institute of Culinary Education in 2003, in New York City. I always wanted to be a chef, and because I tend to follow my passions, I started training with the best chefs: Daniel Boulud, Jean Georges Vongerichten, and André Soltner, among others. After turning down offers at Ducasse and Jean Georges, I took a job at Daniel Restaurant in New York. While at the La Palma newspaper, the Spanish version of The Palm Beach Post, I worked as an editor, columnist and producer of the culinary section, both in print and the digital version of the paper. Born in Buenos Aires, Argentina, I come from an Italian family. My mother was a writer, and I grew up among poems and books in Italian, French, Portuguese and German.
Articles Written
Posted on October 25, 2014

Slow Cooker Beef and Vegetable Stew

People tend to believe that stews are complicated, but they really aren’t. If you use the traditional method, …

Posted on October 19, 2014

Wild Mushroom Salad

This salad takes just a few minutes to prepare and I like to call it a “super salad” because it’s filled with…

Posted on June 4, 2014

Brazilian Couve

This dish originates from the Brazilian state of Minas Gerais and is traditionally served with the classic feijoada…

Posted on June 4, 2014

Argentinian Provoleta

The provoleta is a grilled or baked wheel of cheese that is traditionally served in Argentina. It’s a perfect…

diego-hernandez-baquedano
Posted on February 27, 2014

Diego Hernández Baquedano Opens Up His Heart

Diego Hernández Baquedano is one of the culinary stars of the moment.

Featured Video
  • How to Make Dominican Yucca Arañitas

    How to Make Dominican Yucca Arañitas

    Yucca is a staple Latin American ingredient that can easily be added to a variety of dishes. It’s a versatile food that’s easy to prepare as a snack or as part of larger dish. Because it can be fried,…

Advertisement


Advertisement