One question I am asked over and over again is, “ How do I get started in the kitchen ”? Even though this seems like such a loaded question, I think you can hone it down and use a few tips to start. GETTING STARTED ISN’T AS COMPLICATED AS IT ONCE WAS When I got started in the kitchen, meaning in the very beginning, I didn’t do it the ‘smart’ way . I didn’t have anyone to learn from, and there weren’t food blogs or even Food Network. So I would pick up the latest version of Cooking Light, and I would cook from it. I had a friend who lived in Japan where we were stationed at the time that also loved to cook, and we would trade off on who would make the cover recipe. We lived in Japan! Do you think it was easy to find what we needed? It was not! Yes we had the Commissary on base, and we could go out in town, but it was not ideal. And at that time recipe ingredient lists were SO LONG! I needed a few days just to find what I needed and how I could substitute. BE FLEXIBLE This learning process was actually good for me because I really had to learn where to find things, and how to substitute from the beginning. However, I am super grateful you don’t have to do it that. And that so very many ingredients are readily available everywhere. And of course… food blogs, and Food Network, and YouTube. These things have made cooking, and just about everything else so accessible… But for me, it has also made it somewhat overwhelming. If I am going to spend money on cooking something, and spend time, I want it to work out. I want it to work out really well! Back in those days, the late 1990’s, recipes did not always work out. And it was expensive. I was limited to where I could shop, and I couldn’t really coupon. And there weren’t “cheaper” places to shop. And remember the ingredient list? Yeah… I was not always a fan for sure. Not to mention… there wasn’t pizza down the street if I blew it, or if the recipe was garbage. We were in JAPAN! So fast forward 20 years, and we are now in a world where we can find anything. And if you can’t, Amazon can deliver it or a local grocer can deliver it to your door. It’s crazy how far we’ve come. But I think at the core, the same problem still exists for those who haven’t learned.. How do I get started in the kitchen? LEARN WHO YOU CAN TRUST Learn who you can trust. There are absolutely fantastic chefs and home cooks alike out there now, and they are so easy to find. Pinterest fails became a thing for a reason. And let’s be honest, a 30 second Tasty video leaves a lot of things out. On my blog I write cookbook reviews, and will share recipes from other food bloggers that I follow. I will also share my own recipes. These will always be recipes that I have made over and over and know to be true. And if it is a cookbook review, I can attest the entire point of view of that Author… I never buy a cookbook for one recipe. They have to be clear, easy to follow, family pleasing recipes that you want to go back for again and again. I also like cookbooks that have drinks offered as well. I recently wanted to learn to make drinks for catering jobs I had, or for special occasions. Our kids 21st birthdays, or romantic dinners, or just plain fun. And I’ve found books that fit the bill every time. WORK FROM A CLEAN SPACE I know this one seems obvious, but I can’t tell you how many times I’ve started a cooking project, in a messy kitchen. It doesn’t matter if you have a kitchen that a football team could work in or a tiny apartment kitchen in New York. Check out Deb Perelman from the Smitten Kitchen’s kitchen. If she can do what she does there… we can all make it work. Make yourself a clean work space . Give yourself a bit of room. Wipe down the counter if it hasn’t been done, and clean up the already dirty dishes. (I’ve always got some in my sink.) That way it doesn’t seem so difficult at the end of the dish to get cleaned up. GATHER ALL YOUR INGREDIENTS AND TOOLS This is a big one for me. I used to be running to the pantry for this, the spice drawer for that… and then things get really messy. So just grab what you need. And the tools you’ll need. Measuring spoons, cups, cutting boards. The pan you’ll be working in. Get it all ready to go. COOK THINGS YOU LIKE I know. This one seems obvious too… but really. Make something you know your people will enjoy. Or better yet, something you feel confident eating and serving. You don’t need to learn to make pasta from scratch for that amazing marinara you just learned to make. Boxed is just fine. If you don’t like shrimp, don’t feel that that really gorgeous shrimp scampi has to be your gig. Think about what you like, and what your family and friends like. GIVE YOURSELF A BREAK Yes, I’m serious. In order for someone to “Master” something, they should practice for 4 hours a day for 10 years. Can we be honest here? I cook every day. Sometimes all day. And I don’t have 10,000 hours onder my belt and I don’t think I’ve come close to mastering cooking. I doubt I ever will master it all. But I do know it took me some time to feel ‘comfortable’ in the kitchen. You’re just getting started. I know we can spend some time together and get you comfortable. But be nice to yourself! If it doesn’t look like a masterpiece from the beginning, don’t worry. You’ll get better and better with practice. You’re not feeding the Queen of England, you’re feeding your peeps. They love you and are happy to just sit down at the table and make memories around a meal. FAMILY MEMORIES Cooking for me is definitely a love affair. I am so lucky to be passionate about the field I get to work in and teach to as well. For me food is a vehicle to share with others and build memories around. Just the other night, I served applesauce. Yep, Mott’s applesauce, and one of our daughters said, “The taste of my childhood”. It made me laugh! But after she said that we then had a long conversation about foods from their childhood. “Remember when you used to make ‘Totally Chocolate Dinners’? (Yes, I really did!) Or when you couldn’t make pancakes until dad taught you? (Yep, a thing too) They remember birthday dinners, World Series food, Super Bowl food, and will ask me to cook birthday dinners for their friends. It is not normally crazy complicated over priced ‘bougie’ dinners either. They are more about being at the table. Everyone still comes to the dinner table. And I love it. Every night. Here’s to getting started in the kitchen and building memories for whatever people you serve! Cheers! (Join the Teaching Kitchen Tribe Opt In Form)