John almost named his business after his grandfather—not because he was a trained chef, but because he simply knew food. He understood flavors, techniques, and how to make ingredients shine. While cooking does require some technical skills (though not as many as you might think), true transformation in the kitchen comes from knowledge—of food, of cooking, and of why things work the way they do. And yes, that means you are a cook (or even a chef)!

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For example, did you know that using a sharp knife and proper slicing technique helps break fewer cell walls in vegetables? This means less moisture (and flavor) is lost during prep, resulting in better flavor retention and improved control over moisture while cooking.

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Now, pair that with another key concept: all cooking methods fall into two categories—dry heat or moist heat. Once you grasp that moisture control is fundamental to every cooking method, you unlock a deeper understanding of how to achieve the results you want in the kitchen.

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These are just two of the foundational ideas I teach—pieces of the larger puzzle that explain the "why" behind cooking. Because knowing why something works makes the how feel effortless. Learning how to slice an onion won’t make you confident in the kitchen. Learning why that technique matters—along with the how—will.

Simple as that…