Posted on February 13, 2021 06:22 AM
Abby Pilla is always willing to cook or advise family and friends.
A graduate of Johnson & Wales University in Providence, Rhode Island, where she majored in culinary nutrition, Pilla never misses an opportunity to pay in advance.
One of the ways Marian’s trainee in 2016 tried to do this was by helping student-athletes from her alma mater.
“When I entered college, I was still in contact with some of Marian’s coaches,” said Pilla. “When they learned that I was studying culinary nutrition and was interested in the sporting aspect of it, coach (Stan) Dakosty asked me to write a nutrition manual for the team. So, I got to work on it this summer, and I also did one for the volleyball team.
“So it was a great thing for me to say that this is where I should be and I am in the right place with my career, and giving back to my alma mater means more to me than anything.”
But Marian High School was not the only beneficiary of Pilla’s knowledge and experience when it comes to food and nutrition.
While growing up, she worked at Skipper Dippers, which belonged to her father, Joe, and later gained experience at Macaluso’s Restaurant in Nesquehoning.
Pilla, who loves programs like “Chopped” and “MasterChef”, likes to prepare meals for family members, be it mother, Louise or brother and sister Anthony and Emily, who will lean on her for tips and suggestions.
Every summer she comes home to Lake Hauto and does a little buffet.
Due to the pandemic, she started “Mailbox Munchies” this year.
“It was something I wanted to do to brighten someone’s day and put a smile on their face with my kind of passion,” she said. “I made Twix bars, pieces of cookie dough, cups of dark chocolate with peanut butter, all homemade and healthy versions of them for family, neighbors and friends. I would then deliver them to your mailbox. “
That ended in August, when Pilla started an internship as a Performance Nutrition Chef at the University of South Carolina. Her success in this position led her to recently accept a full-time position at the university to work as a nutritionist on the football team.
She recently returned to Columbia, South Carolina, to begin her work in that position.
Although Pilla has an extremely busy schedule and is located hundreds of miles away from the area, ties with her alma mater and the local community will not end.
“I’m still looking forward to helping in any way I can,” said Pilla. “In the fall, when I was in South Carolina, I received messages asking for advice or feedback when it came to food and nutrition.
“This is something I hope to continue to help people move forward with.”