Let’s ruffle a few feathers, shall we?

I’m a professionally trained chef who’s spent time in restaurants from California to Georgia, and I teach home cooks how to actually cook, not just follow a recipe. I also love a spicy opinion (culinarily and otherwise). So here are 5 of my most controversial—but highly defendable—takes about cooking at home:

1. You don’t actually need to cook with wine you’d want to drink

You’ve heard the mantra: “Only cook with wine you’d drink.” Look—I get the spirit of it. Don’t use a bottle that’s literally gone bad or has cork taint. But “good enough to drink” doesn’t have to mean “$25 bottle from the wine shop.” In professional kitchens I’ve worked in, you know what went in the pan sauce? Basically, the equivalent of Two Buck Chuck. And you know what? That sauce slapped.

When you reduce wine in a sauce, you’re concentrating acidity, tannins, and sweetness—but you’re not showcasing the nuance of that bottle you saved for date night. Save your money. Buy something decent and inexpensive. Your sauce will still be top tier.

2. Most home cooks don’t use nearly enough seasoning

If you think your food is “missing something,” it probably is. And 9 times out of 10, it’s salt. Salt isn’t the enemy. It’s the single most important flavor enhancer in your kitchen. Use it throughout the cooking process, not just as a sprinkle at the end.

And while we’re here? Fish sauce. Bouillon powders/paste. Seasoning pastes. Spice blends. MSG. They are all your friends. Professional kitchens rely on big flavors because they’re not afraid of these tools. Don’t be, either. Your food will be better for it.

3. It’s nearly impossible to make a truly great homemade dinner in under 30 minutes without some shortcuts

I know the internet loves a “dinner in 20 minutes” promise. And look—I love shortcuts. I’m a mom. I get it. But let’s be real: unless you’re using pre-chopped veg, rotisserie chicken, frozen rice, or another time-saving product, you’re not getting a full, balanced, scratch-made meal on the table in 30 minutes.

And that’s okay! The secret isn’t shame—it’s planning. Batch-cook your rice ahead. Prep onions and peppers in advance. Have quality shortcuts on hand. Cooking faster isn’t about rushing. It’s about preparing smarter.

4. The golden age of the “celebrity chef” ended in the early 2000s

Once upon a time, chefs were rock stars. Julia. Jacques. Emeril. Bourdain. They taught us technique, made us laugh, and brought us into their kitchens. These days, with social media, everyone can cook—and that’s beautiful. But there’s a flip side.

Everyone thinks they can teach cooking, too. And not everyone actually knows how. We have an ocean of “creators” who can make a beautiful overhead video but can’t explain why you’re doing something. Technique and craft sometimes get lost in the scroll. That’s not me saying you shouldn’t learn online (hi, I teach online!). It’s just this: know your sources. Look for people who teach you how to think like a cook, not just how to copy a recipe.

5. Recipes aren’t sacred texts—they’re blueprints

This one makes people clutch their pearls. Look—I want you to follow a recipe the first time if you’re learning. But cooking isn’t baking. Once you get the hang of it, recipes are there to inspire you, not trap you.

Don’t have shallots? Use onions. Don’t like cilantro? Use parsley. Out of fish sauce? Add soy and a squeeze of lime. Cooking is meant to be flexible. Messy. Fun. It’s yours.

All I'm Saying Is...

If any of these made you bristle—good. Let’s talk about it. Cooking isn’t about being precious. It’s about making food that’s delicious, feeding people you love (including yourself), and learning enough to do it confidently.

So grab your salt, your cheap wine, and your pre-chopped onions if you want. Dinner’s going to be great.

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