Learn about Culinary Blueprint
We start with plants, whole foods, and add in sustainable fish or poultry from time to time. On rare occasions, grass fed, grass finished meats.
Hi, I am a Home Cook too.
I have been cooking for my family and friends for years. Our table is often full and always has room for one more. Now we are bringing you into our virtual kitchen to enable you to build confidence in your cooking and become a freestyle cook.
I am not an expert on nutrition and have never attended a culinary school. I am an everyday home cook that has been at it for 35 years, honing my skills one meal at a time. As a friend once told me all cooking is an experiment. As a trained Mechanical Engineer my cooking focuses on testing and experimenting so I can get repeatable and reliable results.
I created Culinary Blueprint as a site for other home cooks out there to learn about sustainable foods, hone techniques, experiment with new flavor profiles and cook meals from scratch both with and without recipes.
Frequently asked questions
Old master builders had blueprints that were the ideas and the essence behind the buildings. The architect’s plans laid down strong concepts and then the master builders’ knowledge of technique freed them to create masterpieces. Like them, we are here to improve your foundation so you can free yourself from the recipe. I provide a road map for you to follow so you can eat healthy and live a better life.
We teach techniques not recipes. Our goal is to teach you to cook and not create the same dish again and again.
Visit our site, look at our Instagram and sign up for our monthly newsletter. We do not sell our contacts. We send you tips and tricks, ideas and inspiration straight to your inbox to get you in the kitchen and cooking healthy meals your whole family can enjoy. As a little bonus, we will send our 7 secrets of freestyle cooking.
Once you are signed up, start with our latest post and then explore the archives.
I do not have any food allergies, although I am sympathetic to what people must go through to deal with their allergies. Late in my mom’s life she became highly allergic to shrimp, crab, and lobster (crustaceans). Then it happened to my sister. We also have friends whose kids have severe peanut allergies and are always looking for alternatives.
Kalamata Olives, Cashews, and plenty of leafy greens. My favorite is spinach. Other pantry staples include anchovies, garlic and ginger. We go through plenty of lemons and limes whether we are making a sauce, making fancy waters or just adding a touch of acid to a dish.
Yes, and would love to connect with you. You can follow along with us on Instagram, Facebook, or Twitter.
The San Francisco Bay Area has some of the best farmer’s markets and CSA options in the United States. I do shop for pantry staples from Whole Foods, Trader Joe’s and Thrive Market.
I have a passion for trying different foods. Whenever I eat out, I try to identify what is in the dish and ask questions of the servers. Or better yet get to talk to the cooks and ask them directly. After trying local dishes when traveling to different countries, I would make them at home. All this said, I can not specify a favorite as I love the variety.