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 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.

photo-8
Posted on February 24, 2014

The Grand Tasting: A Fitting End to the Food Network South Beach Wine and Food Festival

This past Sunday on February 23rd marked the end of the 13th annual Food Network South Beach Food and Wine Festival presented by Food & Wine with barbeques, burgers, celebrity chefs, private dinners, culinary demonstrations, classes, (a lot of) alcohol,

munchies
Posted on February 24, 2014

My Culinary Experience at the Munchies Awards

The Munchies Awards tent opened its doors to the hungry masses this year on a warm and sundrenched South Beach afternoon, the kind of weather only Florida can offer.

Featured Video
  • How to Make a Different Version of Chimichurri

    How to Make a Different Version of Chimichurri

    The Argentinian kitchen is well known for its succulent grilled cuts of beef and internationally-recognized parrilladas. However, those tasty skirt steaks can’t be served without the chimichurri sauce that perfectly complements the delicious taste of the meat. This simple…

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