Welcome to Kevin Is Cooking!
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A little about Kevin is Cooking
Whether in the kitchen or out on the grill, you’ll find tasty comfort food meals and desserts inspired by an international pantry. I’m passionate about making delicious meals 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 at home, inspired by my international pantry and by the ongoing effort to put a spin on a classic recipe and give inspiration to help you get that meal on the table.
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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 find that substitutes are sometimes better than the original ingredients. Have you experienced this? For example, a certain Contessa’s yogurt pound cake is oh-so-much-better with light sour cream.
Thoughts?
On a different note, do you have your own store? I own a commercial building in Washington, DC and I always thought I might open one. At this point, however, my career has taken hold – but I am interested in finding someone who has a store and would be interested in either renting/partnering. It’s right across the street from the subway…
I’m in Oregon Phil, good luck with that, sounds like a great location.
Kevin,
I just found you last week. I am quite impressed with what I have read thus far and have two of your recipes slated for this weekend.
Many of your techniques and thoughts about cooking mirror my own and your style is adventurous.
I may have found my new favorite cooking site.
Let’s get after it!
Excellent, so glad you found me then Michael. LOTS for you to check out. 🙂
Hi Kevin,
Unfortunately, I’m much better at English than I am at cooking, so for now the only feedback I can offer is this:
” It peaked in me a secret talent and a way to express myself. ”
The word you want is “piqued,” not “peaked”.
That said, your recipes do look amazing and I’m anticipating coming to this site very often indeed. Cheers!
Thanks Paul.
Hey Kevin,
Turkey Green Bean Casserole Gratin
This recipe is great! I work for Reinhart Foodservice and would love to have permission to add this recipe to our menu program that is primarily used by long-term care customers. I would also like to use the image to feature this recipe in a flyer. Please let me know if I can use this information.
Thanks!
Emily, Thanks for reaching out and asking. On my Policy Use of Recipes, Content and Photos page (under About section on top of site) I have specific info on that and will post here as well: POLICY: USE OF RECIPES, CONTENT AND PHOTOS 1. You can use one photo per recipe 2. For each photo, link back to the recipe on my site 3. OR for each photo, reference my blog and link back to my homepage Example: “Mexican Hot Chocolate – Oaxacan Chocolate con Leche by Keviniscooking” 4. No more than 5 different recipes/photos in a single post If… Read more »
Your Memphis Style dry rub ribs — I found your recipe on Pinterest & it sounded good. But WOW!!! I have traveled all over the south in search of the best ribs. None as good as your recipe — not even close!!! You’re a genius. Thank you!
Now that makes me smile! Thanks so much Jacqueline!
Hello Kevin. I stumbled onto your website after seeing a mouth-watering pic of Creamed Spinach with Lamb and Roasted Garlic but it’s not coming up on your website. Where can I find the recipe? Thanks
Not sure what the glitch was but here is the direct link! https://keviniscooking.com/creamed-spinach-lamb-roasted-garlic/
Hi Kevin, I’m so glad I found your website!!! I’m digging around in here and am wondering if you do any gluten free baking? Due to an autoimmune disorder, I have to find clever substitutes for Soy, Wheat, White rice, potatoes… I can usually figure that out but I’d love to know if you’ve experimented with that.
Love your site!!!
I do not have a specific section per se Donna, but look around. This is one of my all-time favorite cookies and it just happens to be GF, Beacon Hill Cookies. 🙂
What is the sauce you use in the picture for the classic chicken meatball recipe.
It’s the pesto from the fettuccini actually Ashley, just like my Pesto Shrimp Fettuccini dish.
Kevin, I tried making sourdough starter for the first time, using your recipe. My mixture NEVER bubbled!! I don’t know what went wrong, but I’m determined to start another batch today.
Bread and baking is such a science and depending on altitude and flours used the variables are endless. I hope you give it a go. If anything you can always purchase a sourdough starter online (it comes ina very small paste like form. Just remember to feed it and keep it going. I hope you give it a try again though!
Kevin, have you written a cook book? I
Not YET. 😉
This was a very emotional story..sniff..sniff…its so beautiful.
Thanks for taking the time to read it Nojomi.
Hi Kevin!
I’m not the best cook in this household but I see your recipes, and I want to cook them for my family.
Thanks for making it look easy. Can’t wait to cook and devour the meals!!!
Thanks so much Melody, that’s my entire mission – it’s not as hard as we sometimes make it out to be. Make it fun! 🙂