About Me and Contact

I should have known I was destined for a lifelong love for food from the moment my mother found me as a six year old standing in the garage with ice cream and caramel dripping from my fingers and face, pieces of waffle cone in my hair, and a helmet strapped to my head. I was supposed to be on my bike riding down to the park for a soccer game, but there was a new flavor of Haagen Dazs in the garage freezer and clearly the ice cream had to come first. This love for food evolved into a love for cooking, and before long, my last minutes of every school day were spent anxiously waiting for the bell to ring so I could run home and watch Food Network.

My cooking techniques improved and my food became a bit more sophisticated as I grew up. By the time I got to college, I negotiated my way out of the mandatory school meal plan so I could make Pan Seared Scallops with Bacon Jam in my dorm room instead of eating undercooked cafeteria pizza for dinner. I became known as “That Food Lady” who made aromas of garlic and shallots waft throughout the halls of my dorm, where my peers would frequently pop their heads into the kitchen and ravenously say, “Mmmm…that smells DIVINE!!!”

I earned an honors BA in Economics at the University of Rochester in May 2010, and started to work for a finance firm after graduation.  It didn’t feel right. I loved food and wanted to do something involving cooking.

So that’s when I decided to create this blog, named after my large collection of my favorite kitchen tool, the beloved spatula.  I had long been peeved by the large number of recipes lacking proper guidance and explanation of what you’re doing, why you’re doing it, and how to do it properly, so this is the place to find step-by-step recipes daily Monday-Friday.  I try to explain food technique without getting into heavy science Alton Brown territory.

I’ve had unexpected opportunities along the way, like being flown to the Food Network Studios in NYC to film a cooking demo with Kelsey Nixon, airing as part of the Cooking Channel series The Perfect 3.  Here’s my blog post detailing that.

I’m still looking for representation and a work opportunity in the food world, but in the meantime, I love working on my blog.  Thanks for visiting!

Random Joanne facts:
*I don’t like cereal.  Do I look like a bird to you? Okay, not ALL cereals taste like bird food, but a lot do.
*My favorite ingredient is the egg. Eggs never cease to amaze me, and I use them all the time.
*The happiest place on Earth is not Disney World according to me.  It’s Whole Foods =)

Feel free to catch me on my twitter www.twitter.com/FifteenSpatulas or contact me at FifteenSpatulas[at]gmail.com.

Youtube Channel:  http://www.youtube.com/user/FifteenSpatulas

RSS feed: http://fifteenspatulas.com/feed/


38 Responses to About Me and Contact

  1. Karen Ozug says:

    Hey Joanne,
    I checked out your blog before, but never saw the info section. I think I was too busy looking at your recipes. I thought 15 spatulas was the cite name, not a name that you created. I love it! I would like to have claim to being your number two fan, I will let Peter be number one. I will be trying the pralines soooooon! I wetn to make my puff pastry things for Thanksgiving and I don’t know how, but it was gone. Where could it be? Love you much,

  2. Samantha Duquette says:

    Great site Joanne! Ive made your pumpkin clouds and they were very yummy! and I am going to try to make your original bread and the easy bread you just posted too! you are definately helping me eat well through this pregnancy! I have gained WAY less weight this time around than my first fast food crazed pregnancy!

  3. Christina says:

    Dear Joanne,

    I am thoroughly impressed!! I just found your website but I am looking forward to trying out some of your delicious sounding and looking recipes. I think it would be wonderful if you offered classes to teach us how to make these wonderful recipes, I’d sign up! Thanks for sharing your talent with is…Bon appetit!!


  4. D.A. Longhi says:


    the website looks great. Congrats!

  5. tiffany says:

    Hi Joanne, this is my first visit to your blog and I’ll be back! I really liked reading your ‘about’ page – its so honest and real and it definitely comes through. And I agree with so much of it too! =)

  6. nwafoodie says:

    Your blog is inspiring! So is your story!

  7. Jennifer Jo says:

    Hi Joanne! I saw Elise’s twitter and HAD to pop over to see for myself. What a blog! And what delicious food! I like your theory about food—scrap the crazy diets and just cook good food. Preach it, sister!

  8. Tanvi says:

    Hi Joanne,
    Loved reading about you and the interesting blog name 🙂 I was nodding my head all the way while reading.This is my first visit here and I will surely be back.

  9. Anna says:

    I just came across your blog from another blog. Everything looks so delicious. My story is similar to yours in that I was always overweight until I found running in HS. Unfortunately, after two closely spaced kids I have gained back the weight and then some. I love that your recipes seem so well balanced and yummy but when I look at the ingredient list, I realize they are healthy too! I was just looking for a pork tenderloin recipe and am definitely using yours tonight.

  10. bader al mutawa (kuwait) says:

    great blog, your recipes are amazing and i really love the name. wish you the best of luck and hope to see you in your own restaurant one day:)

  11. Just found your blog and love it! And I agree that Whole Foods is the happiest place on earth! 🙂

  12. Mariana says:

    I know that Whole Foods is your fave place on earth but I do feel that your former lover Wegmans deserves a shout-out too.

  13. Juliane says:

    Love your comment about Whole Foods vs Disney World! Agreed!

  14. Chuck says:

    Love your blog!!!!!!

    Chef Chuck

  15. Chrissy says:

    Your blog looks great…I just added you to my google reader! 🙂

  16. kyleen says:

    “The happiest place on Earth is not Disney World according to me. It’s Whole Foods =)”

    I agree 😀

  17. Regina says:

    I am totlaly wowed and prepared to take the next step now.

  18. Hungry Annie says:

    Your profile is very impressive! I totally agree with you saying that there are too many vague recipes out there. I am just afraid that I might be the one who are making one of them! Nice photos and dircections..! I hope you achieve your goal whatever it is…!

  19. melissa says:

    Thanks for the friendship request. I am loving your blog. Are you from Savannah, GA?

  20. Cameron says:

    Hi Joanne!
    I love your blog! I am originally from the UK and my mother used to cook lots and lots of delicious things!! (which I took for granted by the way) Well, I got married and moved to the states, Miami to be more specific. Anyway, I went back to the UK recently and she made me these two delicious tray bakes and gave me the recipes. I was hoping if you have sometime you could cook them and give me better instructions, especial converting stuff from UK to US.

    For the UK ingredients it might be best to Google what they look like so you could suggest American equivalents. I’m sorry to be soooooo Cheeky and ask you for this but if you have time I have lots of recipes that I love but have a really hard time making!

    200gms good quality milk and white chocolate broken into pieces (Separate bowls) read recipe
    200gms SMOOTH peanut butter
    100gms castor sugar (Joanne, this is fine sugar in the UK)
    200mls of golden syrup (this is a very THICK sticky syrup).
    100gms Special K flakes
    100gms of coconut

    1…Line a 20cm square tin with parchment paper.
    Put the chocolate in a bowl and set it over a small pan of barley simmering water, making sure the base of the bowl does not touch the water and allow to melt gently.
    2…Melt Peanut butter, sugar and golden syrup together in another pan over a gentle heat until runny.
    3. In a large bowl, toss the coconut with the Special K until combined. Pour the Peanut butter mixture over the dry ingredients and stir until combined. (this will feel quite stiff)
    Turn the mixture into the baking tin and spread out evenly pressing out evenly with the back of a spoon (I also use my clean hand as the mixture is quite stiff)
    4.. Pour over melted chocolate if using both types of chocolate you need to melt them separately and swirl the white over the milk chocolate.
    let it cool in the fridge but bring it to room temperature to eat. ENJOY!!!( I sometimes use double quantities if I’m wanting it for a special occasion

    Thanks Joanne for an excellent blog and thank you Mum for the recipe ;).


    • Joanne says:

      Hi Cameron!

      What exactly is this recipe? Sounds like some sort of layered bar? Is using the Special K really critical to the recipe, or can you use regular corn flakes? Also, a quick way to convert to ounces is just to type it into google. Just type in “200 grams to ounces” and it will tell you what it is. It’s really useful!

      • Cameron Smith says:

        HI Joanne,

        Thank you for your reply! Mmmmmmm, good question about the special K. I’m not sure to be honest. Although, I would imagine it wouldn’t make a vast difference do you? In the UK we would call it a tray bake, it’s like millionaire shortbread sort of cake thing. Thank you for the link, I will 100% use it to convert in the future 🙂



        PS. Mmmmmmmmmmmmm, millionaire shortbread

        • Eileen Enke says:

          My mum is from London and grew up in France. I grew up in NY but now live in California. Congrats on your degree and following your dream (yup, I have a BA in Econ, BS in biochem/molec bio, and an MD…..now happily retired at 50.) Once moving to the states my mum discovered “mod cons” modern conveniences: Betty Crocker, etc. She did teach me to make profiteroles, my very first dish, lol. LOVE LOVE LOVE Golden Syrup. It’s readily available here at some reg. grocery stores as well as Cost Plus. One of my fav bar recipes is a shortbread, homemade caramel layer with golden syrup, topped with Cadbury Milk Chocolate. Karo Syrup and American chocolate make it ok, too. I have made the bars Cameron is talking about with any cereal that’s not too sweet. You can process regular sugar in the food processor to more closely approximate castor sugar, but I don’t bother. The only caveat is to be sure it is totally dissolved if using in hot mixture to avoid grittiness.
          Love your blog! Wish I had jumbo shrimp in the freezer and I’d make the coconut shrimp, yum! Thanks for the memories, Cameron, and to you, Joanne for a lovely blog.

          • Joanne says:

            This is great! So happy to hear your story and also happy to hear that you know of this “golden syrup” that Cameron talks about (unfortunately I have never seen it).

  21. Pingback: Fifteen Spatulas- Grilled Eggplant with Ricotta and Basil « Worthy Mentions

  22. Jaqie says:

    I just randomly decided to check out your “About Me” section since it has been a while(since you started the blog,lol) and I’m loving all the new additions! Your picture is beautiful and your description is perfect!

  23. maggie0405 says:

    Great website!! I love your recipes. It is very inspiring. My daughter and I are going to make the Monster Cookies right now!! We will let you know how much we love them. They look amazing. How neat that you studied in Granada! So did I, but I stayed. 🙂

    • Joanne says:

      The monster cookies are so quick and satisfying! And feel free to put whatever you want in them. I’ve heard of people doing reeses pieces, raisins, rice krispies, and so on. I really enjoyed my time in Granada…I lived on Carril de Picon. Good times there!

  24. daisy says:

    Hi, Joanne! I just noticed that you included me on your blogroll. Thanks alot. That’s really sweet of you.


  25. Allen says:

    Thanks for stopping by and leaving comments on my youtube channel. I am finding a passion for cooking and came across your channel and blog. You also have a knack for Photography and have some stellar images. Do you take your own images? I know its different than Portraits and would love to dialog a little if you dont mind.

  26. Bothering you again…are you getting my comments

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