Ever gone on vacation and come back with a fresh perspective? That’s exactly what happened to Kayla Major, Sticky Fingers Cooking’s® Social Media Manager, after her recent trip to Italy and Greece. Immersing herself in the Mediterranean’s rich culinary traditions, Kayla discovered flavors and techniques that transformed how she approaches food. I sat down with her to learn how the experience enriched both her personal life and her work at Sticky Fingers Cooking®.
Emily: How did traveling spark a change in how you see food?
Kayla: When I was in Italy and Greece, I realized I’d been avoiding certain foods, like capers and olives. At home, I wouldn’t go near them. But being in a new place, I decided to embrace the local favorites. Maybe it was the vacation mindset, but I ended up enjoying them in certain dishes! Trying new things was exciting, and it reminded me of what we do at Sticky Fingers Cooking®—encourage kids to step out of their comfort zones in a fun, relaxed way. (Laughing) It really works!
Emily: That’s amazing! So, how has the trip influenced how you approach food–personally and professionally?
Kayla: I took a cooking class in Italy, and the biggest takeaway for me was how sensorial and intentional the process felt. We took our time with each ingredient, really experiencing their tastes, smells, and textures before combining them. It was a slower, more mindful approach, where you connected with each part of the dish. It made cooking feel more meaningful and less like a chore.
When we made pasta sauce, the method was different from what I was used to—we put everything in at once! The olive oil, garlic, and tomatoes all went in together from the start, instead of adding them one by one. We even made it both ways and compared the results. It was eye-opening to see how a simple change in technique created two distinct flavors—both amazing, but totally different!
This experience really aligns with what we do at Sticky Fingers Cooking®. We encourage kids to engage with their ingredients—touch, smell, and explore. I understand that on a deeper level after my trip, and it’s something I have front-of-mind now in my social media role.
Emily: That’s so interesting! What were your favorite dishes in Italy and Greece?
Kayla: The moussaka in Greece was incredible, and of course, the handmade pasta and wood-fired pizza in Italy were amazing. But the most memorable dish was a beet salad in Greece–Pantzarosalata (pan-tza-ro-sa-LA-ta)! None of us wanted to try it at first, but it ended up being one of the best things I’ve ever tasted! (We don’t have a Sticky Fingers Cooking® recipe for Pantzarosalata yet, but you can check out our recipes for Fabulous Feta Tzatziki
Emily: What aspects of Mediterranean food culture do you think are important for kids to learn in the kitchen?
Kayla: The freshness of the ingredients is key. You don’t need to add a lot of spices when the ingredients themselves are so fresh and flavorful. Teaching kids to use fresh ingredients when possible is important. After my trip, I appreciate this even more. Simple, fresh food can be incredibly good.
Emily: How do you think food can connect people, cultures, and generations?
Kayla: Food is universal— it brings people together, no matter where you’re from. It bridges cultures and generational boundaries. My experiences abroad really reinforced that.
Emily: Which of Sticky Fingers Cooking’s® values resonates most with you?
Kayla: “Impact” stands out to me. We equip kids with life cooking skills that they can carry into adulthood. It’s something many people my age (26) don’t even know how to do. In a fast-food culture, passing down these traditions is more important than ever.
Emily: Is there a dish or custom you discovered during your travels that’s now part of your routine at home?
Kayla: Yes, I’ve started using Italian flour for pasta. It’s different from the all-purpose flour we typically use here in the U.S., and it doesn’t upset my stomach like other flours can. I also bought a pasta maker after taking a cooking class there, and now I make pasta from scratch at home, which has become a fun part of my routine.
Emily: What is your go-to dinner on a busy weeknight?
Kayla: I’m really into Mediterranean salads right now. I make them with falafel, tzatziki, and fresh veggies. It’s quick, healthy, and reminds me of the food I had on my trip.
Emily: What does the future hold for you? Will you return to Italy and Greece, or explore new places?
Kayla: Yes, all of it! I definitely want to go back to Italy and Greece, but I’d love to explore different areas, especially the Italian countryside. I’m curious to see how the food and culture differ in those places.
I hope you get to do that soon! In the meantime, thank you for sharing your experience with us and for the wonderful reminder that food is more than just sustenance— it’s a way to connect with different people and cultures. Whether you’re cooking in a foreign country or in your own kitchen, there’s always something new to discover!
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