Welcome to Cooked/Uncooked

What this is, what it isn't, and what it could be.

Cooked/Uncooked is different from other food/cooking Substacks in that it’s written from the perspective of the learner, not the teacher.

I’m not a chef. I don’t write recipes. But I do cook a lot. I’m very curious about the craft of cooking. And I’m always seeking way to get better and learn more. So the idea of Cooked/Uncooked is to offer a passenger’s side view of whatever I’m learning, reading, discovering, etc. to share with others seeking to learn more about cooking as well.

In other words, I’m just another student in the classroom with you, pointing out whatever seems interesting and useful.

To start, that will primarily consist of dispatches from culinary school — a 10-month night class program that I’m taking two nights a week. After each session, I’ll report on the top lessons, ideas, etc. I learned that week so anyone also interested in what a more formal culinary education consists of can follow along.

But the journey won’t end there. I hope to continue my education with chef interviews, hands-on experiences, trips/travel, and more… and everything I pick up along the way that’s useful I’ll covey here for others to benefit from as well.

Enjoy!