Hi! I'm Juli Roberts. I'm a science nerd, a mom of two, and a career chef.
But before I came to cooking as a career, I earned degrees in Mechanical Engineering from Polytechnic University in Brooklyn, New York, and English Literature and Writing from Fordham University in the Bronx. I also worked for NBC Universal, where I picked up sales, marketing, and management experience. But as fun as all that was, food was where I wanted to be.
After graduating from the Institute of Culinary Education in NYC, I cooked at several restaurants but made my home at the fabulous Pearl Oyster Bar. As you may have heard, working in restaurant kitchens is a CRAZY hard life!
So, I had to figure out how to combine all of my experiences with my culinary passion. Enter the test kitchen.
Inside a test kitchen, I could cook, test and develop recipes using scientific methods, food style during photo shoots, and write about all of the above. (Not to mention manage a team of willing interns and kitchen associates.) Voila! I was hooked from the very first day, and would eventually run the test kitchens at Fine Cooking magazine and Rodale, Inc.
Out on my own now, I write, edit, test, develop, style, slice, and dice!