Fire and Water Cooking (eBook)

Since I was just a kid looking over my mom's shoulder in the kitchen i have loved to cook. I worked in restaurants as some of my first jobs and started cooking professionally at the age of 18. I learned a good bit about different cooking methods back then but I was not in love with the pay or crazy schedules that came with those jobs, so when I became a father at the age of 22 I decided to look into changing careers. I never did lose my love of cooking and continued to explore and create great food at home. I fell in love with all things barbecue and spent many years experimenting and perfecting my outdoor cooking skills. In 2016 I stumbled upon the cooking method known as "e;Sous Vide"e; and I immediately saw the potential it could have with outdoor and other cooking methods and styles. That is when "e;Fire and Water Cooking"e; was born! I have spent the last few years learning and teaching others the best ways to incorporate these cooking methods to make things you just cannot make with the methods by themselves. During my experimenting and learning I also discovered that I loved discussing all kinds of cooking topics so I launched my Facebook Group to connect with other people like myself who wanted to learn more. I then started my YouTube channel to help teach others and show what I was doing. in 2018 I decided to start "e;The Fire and Water Cooking Podcast"e; where I have had some amazing guests to talk about methods, equipment, and much more! I have had some high profile guests such as Meathead Goldwyn from Amazingribs.com, Chef J. Kenji Lopez-Alt from "e;The Food Lab"e;, Barbecue and live fire celebrity Steven Raichlen, and many more. I also found I love to review and demonstrate products honestly to help others make the best choices in equipment for their home use. Currently I am a board member of the International Sous Vide Association, a group of professionals and enthusiasts that love the cooking method of sous vide and help promote and teach others what it can do for them.