FROM CLASSROOM TO KITCHEN:

Fifteen years as a high school science teacher taught me how to break down complex concepts into simple steps. The kitchen taught me that cooking is just edible chemistry.

After spending over a decade explaining physics and biology to teenagers who'd rather be anywhere else, I discovered my real passion during summer breaks: teaching cooking classes at our local community center. What started as a fun side project in 2018 became something more when students kept asking, "Where can I find these recipes online?"

Cooking Enious launched in 2021 when I realized that the same skills that made me a good teacher—patience, clarity, and the ability to anticipate where people get stuck—translated perfectly into recipe writing.

CORE TEACHING PRINCIPLES:

• Education over assumption – I explain the "why" behind every technique
• Mistakes are learning tools – If I burned it twice, I'll tell you how to avoid it
• Accessible ingredients – Everything available at your regular grocery store
• Progressive skill building – Start simple, grow confident, tackle harder recipes
• Real kitchen conditions – Tested with distractions, interruptions, and imperfect timing

THE RECIPE DEVELOPMENT LAB:

Every recipe on Cooking Enious goes through my "classroom tested" approach:

• Hypothesis – What's the simplest way to achieve great results?
• First Test – Cook it myself, note every potential confusion point
• Student Testing – My cooking class students test it (real feedback from real home cooks)
• Revision – Rewrite based on where people actually struggled
• Final Verification – Cook it one more time to confirm clarity
• Troubleshooting Guide – Document common mistakes and fixes

The butternut squash soup? Twenty-six iterations before it was perfect. The chocolate lava cakes? My students tested it eleven times across three different class sessions. I keep detailed notes on every test, including what temperature "medium heat" actually means on different stoves.

WHY TRUST COOKING ENIOUS?

• Teaching experience: 15+ years explaining complex topics to beginners
• Cooking class instructor since 2018 (over 200 students taught)
• Every recipe tested by actual home cooks, not just me
• Clear explanations of technique, not just "do this because I said so"
• Honest about skill level required—no "easy!" label on advanced techniques

THE COOKING ENIOUS KITCHEN:

I cook in a typical home kitchen—nothing fancy, no commercial equipment. My setup includes:

• A basic electric stove (that runs cool, so I adjust all my times accordingly)
• Standard nonstick pans from Target (nothing expensive or specialty)
• One good 8-inch chef's knife and two backup knives that need sharpening
• A hand mixer because I don't have counter space for a stand mixer

Most recipe testing happens on weeknights after work, often with my husband taste-testing and my dog hoping something falls on the floor. I cook with interruptions, phone calls, and the occasional "wait, did I already add salt?" moment—because that's how real cooking happens.

MY TEACHING PHILOSOPHY:

After 15 years in education, I learned that people don't fail recipes—recipes fail people. A good recipe should:

• Explain what success looks like at each step
• Warn you before something can go wrong
• Give you visual and sensory cues, not just times
• Build your confidence, not make you feel inadequate

I write recipes the way I teach: with patience, encouragement, and the belief that anyone can learn to cook well with the right guidance.