Academic courses aren’t often taken seriously, or even attended, when studying abroad, but Cali’s basic Italian cooking class was an exception. She was hooked from day 1 and returned to UNC Chapel Hill’s journalism school with her sights set on the food editorial world. Journalism degree in hand, she sought out the second half of the equation, a degree in cuisine, at the Cordon Bleu in London, England. Upon returning to the States, she immediately contacted Cook’s Illustrated and was brought in as a kitchen intern. Several months later Cook’s Country was launched and over the next seven years Cali worked up through the ranks to senior editor. The arrival of a baby gal in August encouraged Cali to restructure her schedule and, as luck would have it, join the online cooking school team.