Martin Marks

I'm what you could call an 'elevated hobbyist.' Cooking has been a hobby and passion of mine since the mid-2000s, when I cut my teeth on it by basically learning to cook whatever my roommates would bring back from the grocery store. Moving to a rural area after college meant I had to learn to cook basically any kind of food that I wanted other than pizza, cheap americanized Chinese food, and upscale french cuisine. My approach to cooking is a mix of classic tried-and-true techniques, stuff I picked up from working in a non-culinary support role at an upscale resort, and the less common stuff that I learned simply because I wanted to - sous-vide, smoking, pressure cooker tricks, and a variety of different ethnic cuisines.