I Hate To Break It To You, But Your Kitchen Is a Restaurant

Baguette and Butter's Guide to Cooking Simply: Introduction

I hate to break it to you, but your kitchen is a restaurant. The only two differences at their core are that one is open to the public for profit and the other is to sustain you and your family, and from time to time your friends. A kitchen is a kitchen no matter how large or small or how much or little equipment rests inside the walls. And just as there are good and bad restaurants there are also kitchens that are the same. What separates the two are intentionality and organization. You need a system that meets your lifestyle, budget, and skillset.

This Guide interweaves my two worlds. The one as a home cook, gardener, and preserver and the other as an executive chef. Chapter by chapter these lessons will guide you through how to change your relationship with food forever.

Have you ever tried to organize your fridge or pantry, limit your food waste, keep your kitchen clean, budget on groceries while still enjoying your meals, make simple meals taste amazing, or limit takeout? I am sure at least one of these things resonates with you and though many of us have had success with one item or another from time to time, eventually it all unravels. A long workday takes you away from the chicken you planned to prepare this evening or one week after cleaning the fridge it is packed with items to the brim again with no ideas in sight on what to prepare for dinner. The good news is you’re not failing, you just need the right system, and you just need a chef.

Lucky for you, you have just hired one within the pages of this book to give you the tools you need to find a system that works customized for you and your kitchen.