I’m Danielle. A plant-based registered dietitian nutritionist and culinary consultant.
After years of working in food and nutrition PR and communications in Los Angeles, I dropped everything and moved to Italy to attend the Master of Applied Gastronomy: Culinary Arts program at the University of Gastronomic Sciences.
I had never been to italy before and didn’t speak a word of italian.
I was terrified, and it was the best decision I have ever made. I stepped out of my comfort zone and made a meaningful connection with food that I had been searching for.
I developed a passion for plant-based pastry
I did my culinary stage at La Vimea, a vegan hotel located in northern Italy. Making daily vegan cakes and tarts became a task I came to love and look forward to.
I specialize in creating recipes that are free of animal products such as eggs, dairy and gelatin.
It’s challenging, fun, and lets me think outside of the traditional pastry box! With a little bit of creativity and science, I have developed my own methods for replacing these ingredients to make delicious vegan recipes that anyone can enjoy, whether you’re a home cook or professional.
I have over ten years of experience in food and nutrition communications.
I’m a recipe developer, food photographer, videographer, pastry pro and recovering restaurant industry employee. I help brands create strategic food and nutrition content to engage with and grow their audience.
Use this site to find the inspiration that food gave me, and go make something delicious!
- Bachelor of Science: Nutrition and Food Science, University of Vermont
- Dietetic Internship: Wellness Workdays DI
- Master of Applied Gastronomy: Culinary Arts, University of Gastronomic Sciences
- Toni Rodriguez Vegan Pastry Academy
plant-based Recipe development, content creation, cooking demos and more.