Who Is the Reluctant Gourmet?
Back in 1997 when I was really getting into teaching myself to cook I started buying cookbooks and subscribing to cooking magazines. I found that they were written by professionals for other professionals and did not address my needs and level of understanding.
At the same time the Internet was taking off and I wanted to learn how to build a web site. The result is the Reluctant Gourmet Web Site where I took recipes that I wanted to prepare from cookbooks and cooking magazines and translate them into a language I understood.
It didn’t help me if a recipe said to saute a chicken breast if I didn’t know how to saute properly in the first place. In a way I used the web site as a tool to teach me how to cook. If I wanted to learn a new technique or recipe, I would reasearch it, practice it and then write about it on my site in my own style and language that I though other home cooks would understand and appreciate.
At first I was deathly afaid of publishing my work on the site. I can remember sitting there sweating profusely before I could push the send button to the server. If someone emailed me about a recipe or just wanted to ask a question, I would have anxiety just thinking about responding to them.
Like anything, over time it became easier and easier. My writing hasn’t gotten much better, but I’m no longer afraid to post stuff on the site. Other than the time it takes to respond to question, many I have to reasearch to find an answer to, I really enjoy the email I receive.
A Little History
By day, I used to work on Wall Street as a typical bond broker out there to make the almighty buck, but at night and on weekends, I escaped that arena, donned my chef’s hat and became a Reluctant Gourmet.
I love being in the kitchen. It’s more than just cooking, there are the different foods and wines, the tools and gadgets, the creating and experimenting….It’s like taking the tool bench out of the basement. I found it a great way to escape from my stressed out Wall Street occupation. I’m a nonprofessional, untrained food enthusiast who taught myself to cook by watching girlfriends, reading cookbooks and exploring in the kitchen.
Cooking as a Hobby
I became interested in cooking many years ago when a girlfriend showed me some of her basic techniques in her kitchen. Although I was relegated to many of the paltry tasks, I watched, learned and soon became fairly proficient. We had a great time cooking together in her tiny studio galley kitchen and turned out some phenomenal meals.
I was hooked! Cooking became my hobby. It also became a great way to start romances, but more on that another time. I bought my first good knife, a couple of basic cookbooks, and was fortunate to hook up with some great friends who loved to eat.
How The Reluctant Gourmet Can Help
If you are an amateur, like myself, I can help you cook like a pro. It’s simple. Cooking is easier than building a model airplane when you were a kid, you needed some basic tools and had to follow some simple procedures. Remember when you first started building models, you followed the directions to the letter. Then after a while, you never even looked at the instructions.
Cooking’s the same. Armed with some basic techniques, the right tools, and the best products available anyone can turn out a delicious gourmet meal. I am constantly on the lookout for shortcuts, techniques, products, tips, any thing that will make cooking truly what it’s supposed to be, FUN. I’m not saying you’ll be able to quit your job and start chefing at some fancy chic restaurant, but I will show you some basics that will make you comfortable in your own kitchen.
on October 8th, 2006 at 9:18 am
Hi, I think your website is great and will be most helpful for me while I am in culinary school (a career change). I was looking at the technique section and noticed for a roux you mention water and flour, another way is butter and flour, more flavour. Anyhow this is a great site and I certainly will be visiting often. Thank You
on October 8th, 2006 at 9:27 pm
You are right about a roux being made with flour and butter. My mistake and I fixed it on my web site. There actually is something called cowboy roux that is made with a mixture of flour and water but it is not what I was talking about in the sauce article. Thanks for the pickup.
on March 15th, 2007 at 12:37 pm
Wow… this was truly an inspiration to read. I feel like I’m definitely in the same boat as you. Hearing that you were reluctant to respond to e-mails added a personal level of reading that is hard to find when it comes to cooking. I’ll definitely be back here to say hello.
Thanks again for the great read.
on June 19th, 2007 at 1:51 pm
While searching the web for ways to make home made sauces, I came across your web site and must say I am very glad I did. I have always love cooking and willing to try new things. I love making things from cookbooks or recipes I find on the web. I will definitely return to learn more
Thank you
on July 15th, 2007 at 6:52 pm
Hey,
I own one of the Inn at Entrada units that your kids probably stayed in during production. From your website I know you have a lot of contacts in Utah. If you ever get to St George,
Check my place out http://www.entradainn.com
Love your website.
on October 18th, 2007 at 9:13 am
As someone who entertains a great deal, I find your site to be a joy!
on January 28th, 2008 at 8:18 am
I love to cook I want to go to Le Coredon Bleu. I hope to get accepted when I am old enough.
on July 7th, 2008 at 9:41 pm
HELLO I WAS JUST ON YOURE SITE AND LOVE IT. I AM TRYING TO START MY OWN BLOG BUT I AM HAVING TROUBLE FINDING WERE TO START I WILL BE BACK
on September 25th, 2008 at 2:00 pm
Hi RG!! Thanks for the great information you have compiled here! I just have a quick question…why do you get taken to info about pizza when you click “pasta recipes”? I found this odd, and was hoping to find something new to do with pasta! I hope I can find pasta recipes on your site soon. Otherwise, thanks again! I love to cook too and really enjoy your perspective and ideas!
on September 26th, 2008 at 9:15 am
Hi Mary
Great question. I need to change the label to pasta & pizza because I don’t want to have to many categories. You can find all my blog pasta recipes by doing a search from the search box or checking out http://www.reluctantgourmet.com/blog/recipe-index/pasta-recipes/
although not all the pasta recipes are listed yet.
You can also find pasta recipes listed on my web site at http://www.reluctantgourmet.com/pasta_recipes.htm
Hope this helps, RG
on March 2nd, 2009 at 12:43 pm
Making mashed potato: My wife and i always get into a debate on this. She claims that to boil the spuds you must cube them to 1/2 inch size. I say just cut medium potato into half and salt water a bit. Whats the time difference in making small cubes versus the cutting in half??? Please stop the “debates” for me . Thanks
on March 3rd, 2009 at 5:44 am
Hi Sam,
I think cutting them into cubes speeds up the cooking time and may make them easier to mash but I’m not sure the extra time it takes to cube them justifies the faster cooking time. You and your wife might want to try experimenting by cooking them both ways to see which takes longer and if there is any taste difference. I suspect not on the last part but please let me know. RG
on August 20th, 2009 at 6:34 am
Gary,
Great website. I have been cooking for the past 40 years as a hobby. Remember me from NVOT.
on August 20th, 2009 at 8:52 am
Hey Rich,
How are you? Of course I remember you. Are you still playing the trumpet? I will drop you a line from my email.
on October 3rd, 2009 at 8:16 am
Been teaching music for 33 years at Dumont High in NJ. Also music history at Bergen Community College. Keep in touch