In 2012, I was working on a master’s degree in food studies with one goal in mind: I wanted to teach people to cook at home, with more pleasure and confidence, in the hopes of supporting local growers, sustainability, and families’ well-being in the process. People bond and connect when they eat together, but modern life doesn’t always leave enough opportunities to do that. The target customer for the business I decided to start, in order to change that, was a busy New Yorker with limited time and kitchen space but a desire to reconnect with real food and to gather the skills and inspiration to fulfill it.
