Valentina is an individual of remarkable culinary prowess and a devoted mother, residing proudly in the vibrant city of Los Angeles. In the realm of gastronomy and flavors, she dons multiple hats: as the owner, author, creative culinary artisan, and adept photographer behind the culinary haven known as Cooking on The Weekends. Her culinary odyssey is an exploration of seasonal ingredients, meticulously crafted into recipes that not only offer comfort but also serve as delightful companions for casual gatherings with loved ones.
Valentina's roots are deeply entrenched in a world adorned with antiques, flourishing vegetable gardens, her passion for the art of photography and painting, boundless love, and an unyielding appreciation for the captivating realm of gastronomy. Cooking on The Weekends serves as her canvas and becomes a platform that enables her to share her culinary voyages with a wider audience.
After achieving her bachelor's degree in Art History, Valentina began her professional journey at the illustrious LA County Museum of Art, surrounded by some of the planet's most breathtaking works of art. During her culinary school tenure, a friend entrusted her with the responsibility of catering his wedding; an endeavor that surpassed all expectations. The joy she derived from this experience led her on a path of several years in the catering industry, private chef services, and imparting culinary wisdom through teaching cooking classes. As life unfolded, Valentina assumed the cherished role of a mother to two sons, an experience that deepened her appreciation for recipe development and food writing, all from the comforting confines of her home kitchen.
Valentina's culinary inspirations transcend boundaries and can be discovered in myriad places. She possesses a diverse array of cherished foods and an unwavering affection for indulgent desserts, particularly those infused with the velvety embrace of chocolate.
At the heart of her culinary philosophy lies the principle of moderation. Valentina's palate is an adventurer's delight, always open to embracing a rich tapestry of flavors and cuisines. With a few exceptions, such as sea urchin, okra, and any dish featuring the curious presentation of eyeballs, she eagerly explores the diverse world of gastronomy. She stands as a staunch advocate for sourcing local, fresh, and wholesome ingredients, a proponent of celebrating diverse cultures through their culinary traditions, and a devoted connoisseur of the stories that food narrates.