The Way I Cook

This is a working series built around proper cooking, real process, and no shortcuts.

Every episode is a deep dive into the craft, from the precision of butchery to highlighting a single ingredient like Canadian Squab or my take on a classic like Beef Bourguignon.

Filmed in my home kitchen, it strips everything back: no restaurant structure and no trend driven food. It is all about technique and the repetition it took to get there. I am showing the tools, ingredients, and brands I actually use, the ones that hold up on the pass, just brought into a home setting.

Season one volume one is now underway. Follow along and see the way I cook.