Saveur recently held online voting for their second annual Best Food Blogs Awards, and put up this great timeline to go along with it. Looking over the many great cooking blogs out there, I’m reminiscent of my own entry into the blogosphere. Although I knew for many years that I wanted to be a food writer, I spent the first part of my career focused on the food: getting a culinary degree and then heading to some of the best kitchens in LA. But I was antsy to start writing and, inspired by great sites like Orangette and MattBites, my blog was born in mid-Spetmeber of 2007. I was working as a pastry cook at Spago Beverly Hills at the time, and finding a moment to test recipes, take pictures and write posts for La Vita Cucinare seemed a huge task. But slowly I found a focus, improved my photography and writing skills, and made headway in the world wide web.

Starting off in 2007 puts me right in the middle of the food-blog-boom. By this time cooks, chefs and photographers all over the globe had joined in; Chowhound was founded ten years prior! and sites like the Julie/Julia Project and 101 Cookbooks made food-blogging a mainstream term. Now-a-days it seems every big name is putting out a cookbook — Matt Armendiz just published the wonderfully fun On a Stick, and Deb from SmittenKitchen and Aran Goyoaga from Cannelle et Vanille slip coy references to their own forthcoming books into every new post. Bloggers have landed television shows, the James Beard Awards now feature a blogging category, and many food-bloggers, who may also be big name chefs or even celebrities, have become household names.

But I didn’t start La Vita Cucinare to find fame and fortune on the Internet; I just wanted to write and share my love of food with any reader who bothered to stop by. It’s been such a learning process — from (attempting) graphic design to working out my frequency of posts to really understanding photography (which I still struggle with!) — but it’s also been a true labor of love. I’ve met so many interesting people and have had so much encouragement, that I’ll continue posting, no matter where my name lands in the history of blogs. And with that, all I can say is thanks once again to my devoted readers and the many people who help me make La Vita Cuinare the best it can be.

1. I’m obsessed with food
I spend all my money eating at every restaurant in town, spend every minute of my time reading food websites, magazines and books, testing and cooking recipes, writing for (this lovely!) website and freelancing. When I’m in a lull between foodie adventures – from festivals to food-based vacations to markets – something just feels off.

2. I’m qualified on paper
A master’s graduate of Northwestern University’s Medill School of Journalism, I am a one-man-band reporter/editor. Need a video shot of a chef butchering a whole lamb in the a.m., edited by mid-day and posted online, with additional high-quality photographs plus links with suggestions for butchering knives, by afternoon? I’m your gal. I’ve done the CSS and HTML for several websites (including this one!), maneuvered my way through several CMS platforms, shot and edited video and audio for interactive packages, and helped design/execute a prototype magazine for the iPad, Beaucoup, using Adobe’s new software.

3. I’m actually qualified
I have a bachelor’s of science in culinary arts from Drexel University and over seven years experience in the restaurant industry. My first real job was working at Spago Beverly Hills where Pastry Chef Sherry Yard kicked my butt into shape, which means I not only know how to hold a chefs knife, quenelle, and make a souffle properly, but I can taste the difference between Seascape and Gaviotta strawberries. From the farm focus I learned at Spago and my stage at Manresa to the modernist cuisine I learned at Providence and my stage at The Fat Duck, I can write my way through any food experience, culinary challenge or recipe.

4. Gourmet was the best job I’ll never have
Gourmet was the first food magazine I can remember reading and was the real reason I applied to journalism school. It had been my dream to work with the team that created Gourmet since I can remember, and everything I did, from culinary school to writing restaurant reviews for my college paper to working on a French goat farm was a step towards my goal of Gourmet. The day it was announced that Gourmet was done, I cried. Literal tears streamed down my face. If that’s not dedicated I don’t know what is.

5. I am a Ruth Reichl fanatic (in a good way)
I’ve read all your books, the Gourmet weekly e-mail  word-for-word, Gourmet every month (see above), and follow your tweets. I want to work with the best, and you are the best.

6. I’m hardcore
You can’t work for seven years in restaurants and not be. Twenty days of 17-hour shifts. Been there. Five a.m. shifts, done that. Work till 2 a.m. and back at 6? Done that too. I’m willing to do whatever it takes, whenever, to get the job done and my standards are cut from the perfectionist block of the chefs who trained me.

7. I’m well-rounded
I can do more than just recipes and cookbooks. As the food science reporter for Medill News Service, I covered a variety of health and science related topics, including but not limited to breaking news updates on poultry safety regulations, the state of economics of Illinois farming and the intricacies of preparing a cow horn with quartz for biodynamic farming. And my fellowship with the Initiative for Sustainability and Energy at Northwestern allowed me to research how climate change affects our food systems and practices.

8. I’m a forward-thinking gal
I believe that for any publication to succeed in this ever-evolving world of online media, it is absolutely crucial to keep at the forefront of the industry and develop an innovative relationship with the reader. I am constantly reading about media, web, and technology and teaching myself the techniques necessary to craft this relationship.

9. I’m me

I’m hoping that this list will act as my personal homing beacon straight to you-know-who. If you’re reading this, Ruth, my portfolio’s here and I’d love to tell you even more reasons why I’d be a sure-fire asset at your new site.

One horrifying day a few months ago, my laptop, a five-year-old Dell who had seen more than it’s fare share of drops, dings and over use, refused to turn on. Rushing the injured equipment to my car, I drove across town as if my Honda had transformed into an ambulance. The smartly dressed Geek Squadette at Best Buy informed me moments later that my poor laptop, the source of my Internet information and the vessel into which my writing out poured, was indeed dead. Full of despair I returned home, only slightly consoled by the enormous and almost ancient Mac my other half owned. At least writing was still possible, and so my blogging posts continued. But the Mac was slow, wouldn’t fit into any size bag for a field trip to the park, came with an annoying beeping sound and many delays in processing. A few days later that beeping sound revealed itself to be a dying hard drive as the Mac refused, following suit with my poor Dell, to turn on. I began to think my fingers were laced with some sort of computer poison.

Thus almost daily trips to the local libraries ensued, presenting all sorts of new problems. The closest library to my new residence in Korea town was the Pio Pico library, populated over the holiday season with a large number of elementary, middle and high schoolers whose free time soured during winter vacation. Packed in groups around computers, laughter and shouting filled what should have been a quiet zone. Everyday these library patrons viewed each other’s MySpace pages and played fantasy computer games for hours at a time, reserving the computers I dreamed of using. Often every computer was booked, and when I finally lucked into a computer to use, the noise was too much to handle. The four limited- use computers were only available for fifteen minutes at a time, and after tackling the hoards of e-mails left unchecked everyday, the time was up. Which meant back into a deep line of patrons waiting for computer use. Sundays became a headache of a trip to the Hollywood location. Parking was almost impossible because of the farmer’s market located across from the library and patron demand was even higher for a smaller number of computers. But through perseverance, I managed to continue to check my e-mails, keep up with my bank accounts and bills and somehow update my blog. And then it seemed a black cloud was truly over my computer usage, as the public library computer system crashed. Day after day I trekked to the libraries, only to find no computer usage signs posted. All hope left my typing fingers, and I sank into a great computer depression. My blog, which I had eagerly created only a few months earlier, was left untouched, with no hope for decent posts in the near future.

And then my dark cloud was lifted, as a wonderful benefactor came in the form of my Aunt. Her spare computer was speed delivered to my door moments after this sad story reached her ears, more than three months after my poor little Dell died.

And so it’s back in the technological saddle again. The last few months have been full of experiences ready to be typed into words, recipes created and tested,ideas dreamed, books read(or at least started), and of course lots of food. So look forward to many more weeks of posts, all about La Vita Cucinare, my life of food, thanks to my wonderful Aunt and my new computer.

Artisan Sweets- This is a really well done food blog. The photos really pop and the prose is well written. Here is a writer who shares her life through her love of desserts.

Blackfish- This restaurant is the creation of two very talented Drexel alumni, Charles Roman and Ashley Hess. Blackfish is spectacular, and Ashley is a dear and appreciated friend.

Becks and Posh-This food blog is so cute. I love the idea of this couple exploring food together; it reminds me a little of my own life, and I really enjoy the European insights.

Cake Monger- Here is a talented young pastry cook making some marvelous cakes in San Francisco. His blog puts me in such awe!

Chef Chris- A fountain of knowledge and a thorough and motivating instructor, Chef Chris Koch really impacted my experience at Drexel University. I try to carry the lessons and skills he taught me as I move forward with my culinary career.

Christina Cooks- Christina Pirello has been such an inspiration and source of support for me. Her website just touches on the many amazing things she does! I am so thankful to have her in my life.

Curious Cook- Harold McGee is somewhat of an expert on the science of food and cooking. His website is a plethora of information and a wonderful resource.

Dirt Cake- This is the food blogger who inspired me to start a blog myself. A wonderful source of inspiration and often a partner in crime on adventures or recipe testing, Miss Katzie is true friend and a gifted pastry cook.

Dori Greenspan- This is a wonderful blog about an American living in Paris and her cooking adventures there.

Drexel University Culinary Arts- My alumna mater, Drexel University taught me my basic culinary skills as well as a love for the city of Philadelphia, introduced me to a great cheese steak and an appreciation for Bon Jovi.

Farrah Olivia- I spent a six-month internship working with Pastry Chef Leon Baker and Chef Morou Ottawa. The work they are doing at Farrah Olivia is outstanding, and I cherish the knowledge they instilled in me.

Matt’s Bites- This is one of my favorite food blogs. Matt Armendariz is not only a magnificent photographer but also a great writer and his love for food really shines through in his dedication for this blog.

Providence-I am currently working at this wonderful one star Michelin restaurant learning a whole new ball game under pastry chef Adrian Vasquez.

Presidential Catering- Jennifer Mandracchia is the gifted pastry chef of this catering company. She is always eager to answer a pastry question, and is often a collaborator on recipe ideas.

Sherry Yard- During my time at Spago Beverly Hills, the talented Chef Sherry Yard taught me many of the basics of pastry arts.

Spago Beverly Hills- I spent fifteen months working at Spago Beverly Hills learning the ins and outs of a grand fine dining restaurant with some of the nation’s top chefs.