About Cooked/Uncooked

Cooked/Uncooked is for anyone looking to become better informed, inspired, and entertained about the act of cooking. 

It’s for cooks like me who want to learn more about not just the what, but also the how and — most importantly — the why behind the craft of making good food. It’s also for those maybe not quite there yet, but who are just curious about (or maybe amused by) those of us who are. 

This includes a weekly dispatch from my experiences in culinary school, bringing the lessons learned there to home cooks who desire to expand their comfort zones. But education of any kind doesn’t end in the classroom. It is a constant state of exploration and experimentation. And so this newsletter will constantly evolve and expand to incorporate new sources of information, new formats, and new content… just like our skills, tastes, and interests. 

What You’ll Get

Cooked/Uncooked is not a recipe blog, although there are recipes. It is not a food journal, although there are essays about cooking. It is a weekly update on the recipes, techniques, tips, gear, books and more I’m learning during my culinary education that I think would be useful for others. 

There will be no “hacks.” No wistful stream-of-consciousness ramblings of childhood memories. Just service-y, actionable information written with clarity, humor, and curiosity. Think less journaling, more reporting. 

Cooked/Uncooked is published weekly on Sundays and is completely free. No ads. No SEO BS. Just useful dispatches meant to inform, inspire and entertain. 

(Logo and website design by Aly Bruno)

About Me

I’m a veteran journalist, content marketer, and storyteller, now entering my third act as a food/cooking writer and aspiring educator. 

In January of 2024, I entered culinary school at the perhaps-past-prime age of 53 to level up my cooking abilities, expand my culinary education, and begin walking a new path just to see where it takes me with no set goal in mind.

I’ve published food related articles in 5280 Magazine, and various cooking and wine school blogs. Cooked/Uncooked is the next stage of this evolution. 

Previously, I’ve held senior editorial positions at such publications as Billboard Magazine, served as director of communications for various companies, and consulted/coached executives at both startups and Fortune 500 companies. I currently run the content marketing and editorial efforts for a boutique pr and marketing agency. Learn more at antonybruno.com.