Welcome to Kevin Is Cooking!
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A little about Kevin is Cooking
Whether in my kitchen or on the grill, you’ll find seasonal recipes inspired by my international pantry. I’m passionate about sharing delicious recipes that are sometimes health conscious and sometimes indulgent—because life’s too short to be bland!
About Kevin
I was bitten by the cooking bug as a kid cooking and baking along side my mom in San Francisco. As a teenager, I took an ROP course in Restaurants in Marin County, learning about the front and back of the house. I quickly learned tips and tricks in the kitchen from a red haired, French chef named Gerard. He taught me the basics of making a roux to soups, salad dressings, beurre blancs and other beginner classics and baking techniques. It piqued in me a secret talent and a way to express myself. It was a fantastic crash course that lit the fire for me.
I then went on to work in restaurants and catering in San Diego; from small gastronomic eateries like Piret’s to large restaurants like La Valencia in La Jolla and for the largest catering company in San Diego circa mid-’80s, The Carriage Trade, for several years. It was all hands on training and I learned a lot. I’ve even gone on to take a course at Le Cordon Bleu in Paris, France a few years ago.
Life intervened, but I never really stepped away from the stove. I worked the corporate life for a while in design so I could have a better schedule. While I excelled and worked at some pretty large companies (doing User Interface Design), like eBay and Walmart, my passion was just not in it.
Now I live the cooking life every day up in Oregon, inspired by my international pantry. My love for travel and trying new cuisines from cultures near and far has led me to explore Mexico, Europe and the Mediterranean, Turkey, Egypt (twice), China, India, Australia, Zimbabwe, Zambia and South Africa.
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Work With Me
Recipe Development/Sponsored Posts
I’d be honored to work with your brand to create recipes using your products and to photograph the recipes and showcase them on my blog, and/or on your website. Reach out and email me via the Contact page, or review my Work With Me page with rates, stats and more information of brands I works with.
Brand Ambassadorships
I love working with brands long-term and am happy to negotiate year-long or longer-term contracts. Reach out and email me via the Contact page, or review my Work With Me page with rates, stats and more information of brands I works with.
Brand Sponsored Travel
I’d be happy to represent your brand and travel to various events, conferences, headquarters, and to share my experiences with my readers through blog posts, Instagram, Facebook and Twitter! Reach out and email me via the Contact page, or review my Work With Me page with rates, stats and more information of brands I works with.
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I hope you take a look around and enjoy the goods I cook, bake and grill up. All the best and don’t forget to lick the spoon!
Kevin
Hi Kevin – I was just about to make your lovely Lamb Tagine with dates and apricots recipe, and it seems like it has disappeared since last week. Can you please help?
Andrew I have been slowly migrating recipe posts over to my other website Silk Road Recipes that no longer fall under the Mexican, Tex Mex and BBQ theme (as well as US classic recipes). The Lamb Tagine can be found there now and I would really appreciate any comment you have on the dish there.
Sorry for any confusion and the change, but the site needed some cleaning up and having the 2 sites is my effort moving forward. I hope you Subscribe there as well and enjoy the recipes!
Hi Kevin,
Where have you been all my life!!
I’m going to try your chutney, cheese & bacon breadsticks for New Years Eve.
I downloaded your cookbook and can’t wait to dive in for more.
Thanks so much and Happy New Year
I am so glad you found my site Patty! Thank you! I started a new site recently you should check it out too! https://silkroadrecipes.com/
“In the end, my story is about my desire to help you cook easier and smarter and to explore new flavors and ideas”….you are doing JUST THAT!! Not to sound all sappy but you truly inspire me to try things and get out if my rutt when it comes to figuring out what to make. I stumbled onto your YouTube over the summer and love it. I did sonething rare today and actually sat on the couch and rested while catching up on your videos. I work in a hospital lab which is a fast paced stressful job BEFORE covid… Read more »
Thanks for making my day reading this Karen! AND THANKS for all your help assisting people working on the front lines. STAY SAFE friend and happy smoking!
I stumbled on your site and so glad I did…wonderful recipes and the best thing is they’re so simple and easy to follow. Love all the pictures. I live in Lincolnshire England.
Hello Valerie! So glad you stumbled across me too! Lots to see and cook, so let me know if there is anything I can help with. 🙂
Love the recipe for brussels sprouts with balsamic. However, I noticed when I changed the number of servings and all the ingredients changed, in the instructions, the split of olive oil did not change (it remained at 2 tablespoons).
I’ll look into that, thanks for letting me know Elaine. Happy Thanksgiving, too. 🙂
Thans so much for all the work you have put into this, and your new Silk Road site, Kevin. I subscribe to quite a few food newsletter & they’reall great, but I want to tell you that yours are my absolute favorites. 😊
Thanks for making my day Debbie. Really. 🙂
❤
Any ideas about side dishes with beef curry stew? Any suggestions would be so appreciated!
I enjoy rice with my curry dishes!
I want to thank you for all the hard work you have done to make our life easier and making healthy decisions for my family and myself with cooking. l LOVE COOKING.
Thank you so much for this message! I love to cook too! I love hearing when people love to cook too!
Loved watching the spatchcock chicken video and stumbled here! What part of Oregon? I am in Colorado now but loved a long time in Portland and Eugene!
Thank you I am glad you enjoyed it!
Hi kevin, I have just discovered you to my everlasting joy and just in time I think. I suddenly dropped weight to 39kg, was 57 kg and it happened out of the blue. Not cancer. My body does not get enough nutrients from what I eat and when I saw your very yummy dishes of food a light switched on.
Thanks so much for making my day Shayna!
Hi, Kevin.
There are two guys in the picture.
Which one is Kevin?
Sincerely,
Jim
Hi Jim! Dave has the mustache. 🙂
Hi Kevin, I looked at several different recipes for Hoisin Glazed Lamb Chops before choosing your recipe, in large part due to its simplicity. I used Lee Kum Kee Hoisin Sauce and I added a little more garlic and fresh ginger to your recipe. The lamb was from Allen Brothers and I cooked it on an extremely hot grill for a short amount of time to render the fat, yet still keep lamb rare to medium rare inside. Guests were wowed and I ate the two leftover chops the next morning for breakfast! Thank you for a great, simple recipe.… Read more »
Thank you so much for taking the time to tell me this! I am so glad you all enjoyed it!