Nat's life began on March 26, 1985. She was born at Magee Women's Hospital. It was a long labor for mom, even longer than her sister's, as it took 18 hours for Natalie to be brought into this world. This little one always had digestion problems and many allergies; however, she has endured. Like her sister, she is a beauty and is quite an interesting personality. Unlike her sister, Nicole, Natalie was born on the exact day the doctor predicted. Natalie is taller than her sister and instead of blue eyes Nat has big brown eyes. Natalie has enjoyed many activities that have included, weight training, water skiing, riding the wave runner, photography, being a Titan Leader of the Community, and cheerleading for her high school. While in high school, Nat became a student secretary for the school and a reporter for the high school newspaper "The Titan". As a reporter, Nat introduced a cooking column. During her senior year, Natalie was nominated to the Who's Who Among High School Students and the National Honor Society. She graduated from high school in June 2003.. However, with all the activities that Natalie has pursued over the years, her passion is for cooking. From an early age, Natalie was always interested in cooking and always was a faithful watcher of the Food TV channel. After high school graduation, Natalie enrolled at the Pennsylvania Culinary School where she studied to become a pastry chef. She became a member of the student council and became class president. Natalie also studied mixology and is a certified bar tender. Every student enrolled at the Pennsylvania Culinary School's Cordon Bleu program must do a four month externship before graduation. Natalie interviewed at several locations, but chose her externship at the Greenbrier. During her externship, Natalie was hired as a Pastry Chef and worked with Chef Brian Schoenbeck and Chef Monti. The Greenbrier is a 4 star resort located in the mountains of West Virginia. After a little over a year, Natalie was in a very serious automobile accident. Even though her car was demolished, Natalie walked away from the accident with a concussion and a fractured clavicle. At that time, Nat felt it time to return to Pittsburgh. As soon as she returned and after a few months recuperation, Natalie was hired as a pastry cook at USA Gourmet. Now, Natalie works at the Radisson Hotel and is in charge of the pastry department. However, she has just accepted a new position as an assistant pastry chef at her mom's alma mater, Carnegie Mellon Univers. During the holidays, Nat does bake extra dessert as she just started her own business, Nat's Snacks. A few years ago, Natalie met two of her favorite people in the culinary world, Emeril and Vito DeSalvo who was featured recently in Primo magazine. In addition to baking interests, Nat loves to play the drums and enjoys pastels and water colors.