Rouxbe Cooking School and the Path to Chefdom at Home

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Chefdom is a real word -- it must be because it counts in a game of Scrabble.  Folks ask me questions about how I got started cooking, so I thought I'd just share the short story about my personal journey to "chefdom."

 

I was a typical meat and potatoes guy growing up.  Anything that had an onion or tomato or anything else that wasn't on a relatively short list of approved food items was not getting past my lips.  And as strange as that seems to me now, it was a simple matter of "don't know no better; can't do no better."

 

That aside, I knew what I liked and didn't.  I was always branded as a picky eater.  Textures and flavors are things I've always had a very keen sense for.  As it turns out, tastes can and do change.  After being encouraged by my new bride to try some new foods -- like vegetables -- I decided it was only fair I cooked things she enjoyed.  So I started to experiment with flavors in the kitchen and I started to try new things.  I was amazed to discover that I could make broccoli that was edible.  I discovered fresh green beans (again).  I particularly enjoyed cooking for friends and family.  Later on, I made friends with a guy who knew a thing or two about food culture.  I discovered the way pairing great food with wine elevates both.  It was amazing to see simple ingredients transformed.  I started to focus on fresh ingredients and the more creative side of food and cooking.  Soon what started as a means to an end started to become a creative outlet.  Behind every success in the kitchen was a smiling face, a good time, an empty plate, and a full stomach. 

I wanted more.  I knew I lacked a foundation of technique.  But who has the time or money for culinary school?  One day, while scouring the web for recipes and new techniques, I discovered Rouxbe.com.  I watched a video lesson on seared scallops with bacon sherry vinaigrette over spinach and having had great success and being impressed by the quality of the material, I decided to purchase a 1-year membership, which was $99 at the time.  What I learned from the video lessons over the course of that next year changed my life in the kitchen.  I successfully learned knife skills, how to make the "mother sauces", how to select ingredients, the importance of tempering meats, how to make bread, how to make a perfect risotto, etc, etc.  I built a whole new foundation based on solid technique.  This allows me to create new and unique dishes with consistency and without depending on recipes.  I am fast and efficient in the kitchen, which means I cook quickly and I don't make as much of a mess doing it.  I am now a lifetime member of Rouxbe Online Cooking School.

I tell this story because behind the pictures I post of my food is not an intent to be boastful.  No, the point I can't emphasize enough is that there is no special talent here.  There is passion, method, practice, and a little imagination.  You can do it!  What I've learned is that great cooking isn't a mystical art.  There is genius in cooking but you don't have to be one to make amazing meals.  I don't think of myself as a chef or a genius, but I make great food and I do it at home!  I am no longer afraid to try new things and I delight in cooking for friends and family because I am proud of the end product.  So in the words of my little girls, "Let's get cooking!!"

*** I am NOT affiliated with, nor am I paid, by Rouxbe.com.