If you love food, this blog is for you.
If you, like me, need (or prefer) to cook without alcohol, this blog is for you.
My name is Ben. As long as I can remember, I have had a deep love for food, and for cooking. When I was a little boy, I watched my mom, and sometimes my grandmother, cooking. Something about it must have stuck, because I started working in restaurants at age twelve, washing dishes, and proceeding to learn everything I could as I worked my way through every position in a restaurant short of owning one. As a young man and increasingly as I have grown older, I have traveled, and learned a lot about different kinds of food by studying French and other cultures, and traveling both with the military and under my own power. Punjabi cuisine (what most of us talk about when we say the generic, “Indian Food”), Cuisine Française, West African and the resultant cooking from the American South, authentic Asian Cuisine from Thailand, China, Mongolia etc., Classic American Dinner Fare, Northwestern and Alaskan Seafood… I have explored these and multiple other styles through the years, and will continue to do so as long as I like food!
The title of this blog is Honeybee’s SOBER Cooking. I don’t drink, and I don’t use alcohol in my kitchen. When I stopped drinking, I worried that I would lose some of my cooking options. While that is true for some dishes, alcohol free cooking is very doable, and quite delicious. Every recipe you see here is made without alcohol, a necessary exception being extract used in baking, which cooks out the alcohol but leaves in the extracted flavor. The truth is that I have grown as a sober chef far more than I ever did as a drunk one. If you are like me and want to be able to cook well without that pressure, then…
…this blog is for you.
Honeybee's sober cooking 