The Syllabus

Welcome to Dev’s Home Cooking School! A 9-week program that will teach you the ins and outs of your home kitchen. From classic recipes to modern techniques, I’ll be showing you how to provide for yourself in a time and cost efficient way.

If you want to learn how to cook, then this is the community for you!

Ever wanted to cook and then proceeded to ask yourself, “where do I even begin?” Same. This chapter covers how to stock your pantry and refrigerators with the essentials! Setting you up for quick, simple, and flexible home cooking.

What good is knowing a fancy recipe without having the proper knife skills? In this class we cover 5 basic cuts that will have you ready to prep any piece of produce you lay your eyes on. We will also go over a few tips that will keep yourself safe from the knife’s unforgiving edge.

We’re turning up the HEAT in week 3! In my humble opinion, roasting veggies has to be one of the best ways to turn a veggie hater, into a veggie fornicator. This method of cooking is quick, fool-proof, and simply delicious.

Named after an ambitious French Chemist, Dr. Louis-Camille Maillard is responsible for discovering the science behind the tantalizing culinary reaction that so many home cooks desire, but very few have the pleasure of enjoying.

I unapologetically judge those who use boil-in-the-bag rice. Wistfully thinking back, I was once that person… It was all so simple. But I’m a changed man now, and the endless possibilities of properly cooked rice granules shake me back into reality. So if you would, allow me to be the shake that also brings you to your new rice filled reality.

From one flavor vehicle to the other! Pasta is one of the most widely consumed ingredients by Americans, yet so many home cooks are preparing it incorrectly. Rice is understandable; it’s kinda-sorta complicated. But PASTA!? In this lesson, we cover how to achieve the perfect al-dente! While also troubleshooting sticky noodles, slippery spaghetti, and many more common mistakes.

Your second food science lesson comes in the form of salad dressing. Yes ma’am, the goopy sauces and over salted oil laden junk in the bottles will become history! My personal vendetta towards Hidden Valley and Newman’s Own will only be resolved once they both are out of business. Ranch… you may be an exception. I’m not sure yet.

Butchering your own chicken is not easy. It’s simple, but not easy. I will say though, once you learn how to do it your wallet will cringe at buying independent chicken parts ever again. For anyone with an animal inclusive diet, this is one of the quickest ways to knock $10 off your next shopping trip.

Nothing is better than a great dish with a perfectly complementing sauce. We use the term sauce vaguely these days, and I think I’m okay with that. But for these intents and purposes, a sauce will be the broad classification for a condiment. Ketchup, BBQ Sauce, Fry Sauce, and things of the like will be covered in this class.