About
Hey There! I’m Daniel Roberts
Sous Chef | Kitchen Orchestrator | Technique Teacher | Age 36
Nashville, Tennessee-based culinary professional who believes understanding the “why” behind cooking transforms you from recipe-follower to confident cook.
My Story
I’m a recovering recipe hoarder. At 25, I owned 200+ cookbooks and had saved 3,000+ online recipes but could barely cook scrambled eggs without consulting instructions. I collected recipes like security blankets, convinced that somewhere in that pile was the “perfect” formula that would magically make me a good cook.
Then I took a professional cooking fundamentals course where the instructor said something that changed everything: “Stop collecting recipes and start understanding techniques. Master five fundamental techniques, and you can cook 500 dishes.” That shifted my entire approach to cooking and eventually led me to culinary school.
The Turning Point
Three years ago, I taught a soup-making workshop at a community center. One student—a 60-year-old woman—confessed she’d been following recipes for 40 years without understanding why she did each step. She just assumed she “wasn’t a natural cook”.
We spent 30 minutes just on sautéing aromatics—why we do it, what happens chemically, how to know when it’s right. Her face when she finally understood? Pure joy. She emailed me six months later saying she’d stopped needing recipes entirely. That’s when I knew teaching technique was my calling.
What I Learned the Hard Way
My culinary training taught me professional techniques but not how to translate them for home cooks. I’d say things like “achieve the Maillard reaction” or “develop the fond” and watch people’s eyes glaze over.
I had to learn to speak human. Now I say “cook until browned for deeper flavor” and show exactly what that looks like. Jargon impresses culinary school instructors; clarity helps real people cook better.
My Approach Now
Every Soup Cozy recipe I contribute includes a “Technique Tips” section explaining the why behind each step. Why salt pasta water? Why bloom spices in oil? Why simmer versus boil? Understanding the reasons transforms cooking from following instructions to making informed decisions.
I also create our video tutorials breaking down fundamental soup techniques—making stock, building flavor layers, achieving perfect texture. Once you understand these foundations, you can adapt any recipe confidently.
What I Believe
Technique trumps recipes: Master methods, not individual dishes
Understanding enables adaptation: Know why, adjust how
Mistakes are data: Failed soups teach more than successful ones
Professional techniques have home applications: When properly translated
Patient teaching beats impressive jargon: Always
How I Can Help You
At Soup Cozy, I develop our “Technique Deep Dive” series explaining soup fundamentals—stock-making, seasoning strategies, texture control, reheating methods. I also answer reader questions about adapting recipes or fixing mistakes.
My “Soup Foundations” course teaches the core techniques making any soup recipe approachable—from Michelin-starred complexity to weeknight simplicity.
A Little More About Me
Outside the kitchen, I’m probably playing guitar (badly), watching cooking competition shows and critiquing technique, or arguing with friends about whether chili is soup (it absolutely is). I’m also Nashville’s most enthusiastic hot chicken consumer.
My controversial food opinion? Canned beans are perfectly fine for most soups. The technique matters more than premium ingredients.
Let’s Connect
I love discussing cooking technique, troubleshooting recipe problems, and debating food science! Ask me why your soup didn’t turn out, challenge me about technique, or share what you’re learning.
Get In Touch
Learn techniques at www.soupcozy.com | Email: [email protected] | Instagram: @danielteachescooking
