Nick DeSimone

Expertise: Food, Kitchen Equipment, Recipes, Plant-based

Nick specializes in the cuisine of Southern Italy and vegetarian, vegan, and plant-based cooking. Nick enjoys deep diving into specific dishes and ingredients, particularly focusing on their history, evolution, and cultural relevancy. Nick's professional kitchen experience allows them to specialize in equipment reviews and round-ups.

Experience: Nick has worked in professional kitchens for nearly a decade learning the ins and outs of fast-casual food all the way up to fine dining. During their tenure in restaurants, Nick has worked with almost every type of cuisine, including in diet-specific areas like gluten-free and vegan. In the professional kitchen, Nick has worked as a cook in production, garde manger, fry, grill, sauté, and pastry, culminating in the position of lead line cook. After becoming a vegetarian at age 12, Nick found a passion for all types of plant-based cooking, both personally and professionally. Nick has spent the last two years writing for Allrecipes, Eater, USA Today, Mashed, The Kitchn, and local Philidelphia publications.