Cooking as a hobby is kind of odd because it revolves around a life-essential activity—eating. If you don’t eat, you die, which means for almost everyone, cooking from time to time isn’t optional… it’s mandatory.

Because of that, for most people cooking is just a chore. I’ve spoken with many people who derive no pleasure from a well-made meal. While my wife and I argue over who gets to make dinner, other couples argue over who has to make dinner.

And you know what? Sometimes even for cooking enthusiasts, that attitude is hard to shake. We’re not always pining to get into the kitchen after a long day when it’s hot outside and we don’t want to sweat over a hot grill. I’ve certainly gone out for dinner instead of cooking at home more times than I can count.

So how do we reignite our passion for one of the greatest artistic pursuits imaginable?

When I first wrote this article, I had a list of ten ideas. However, after some pondering, I reduced my thoughts to just three concepts that have always brought me back to my kitchen. I hope they inspire you as much as they’ve inspired me.

Master a Craft

When I first got deep into cooking, I dropped nearly everything and focused on a few bare essentials: how do I make my own pasta, and what is the best possible way to make chicken? These were two pretty different areas to focus on, but they provided a personal challenge to make my meals better, and they provided me a clear benchmark to measure my progress. It wasn’t long before I was up past bedtime, eating too much chicken and literally sucking the bones dry because I had accomplished something more tasty than I’d ever eaten in a restaurant. It’s for that reason that my first suggestion above anything is to focus on one specific craft for a while and challenge yourself to master it.

By focusing on one area, you’ll improve your skills significantly, which can make the process of cooking more enjoyable as you become more confident and proficient. Mastering a specific craft develops expertise. This is incredibly fulfilling and can transform cooking from a routine task into a personal challenge.

Some people might see this tip and think that focusing on one thing might get boring or repetitive. To that, I suggest you rotate through different crafts. Gain a satisfactory level of proficiency and then move onto something else. You don’t need to become the new Gordon Ramsey of made-from-scratch pasta… you’re just trying to gain proficiency in a new craft until you feel like you’ve added it to your repertoire.

Plus, here’s another benefit: the more you go along developing true skills in the kitchen, the more you’ll find you can whip out a masterpiece just by waving your knowledge of the basics over the stove. Then your friends ask for the recipe, and you say, “Oh… I guess I’ll have to write it down for you!”

Start by selecting an area that genuinely interests you, whether it’s baking the perfect sourdough or mastering the art of grilling steak. Invest time in reading, watching tutorials, and practicing. Consistency is key, so make time regularly to work on your chosen craft. Set specific milestones, like perfecting a specific technique or achieving a certain level of consistency. Celebrate when you reach your goals. And once you’ve passed them, pause and ask yourself if you want to set an even higher goal, or if you’re ready to move on to a new craft.

I’ve delved deep into many pursuits: mastering every variety of breakfast egg, pasta making, the perfect chicken, Mexican salsas, Middle Eastern cuisine, how to make the perfect burger, the list goes on. After several years my biggest obsessions became Utahn food and barbecue, and I also have a huge penchant for good chocolate. Devote yourself to a few of these ideas and who knows… maybe you’ll find something amazing you never expected!

Need a little extra help? Here are a few ideas:

• Skill-Based Themes: Stocks, Sauces, Cakes, Pastas. Just go down to the basics.
• Regional Themes: Italian, Thai, Moroccan, Southern BBQ. Pick a cuisine you’ve always loved (or know nothing about) and take a deep dive into it—and this doesn’t just mean look up recipes… read books about the region and culture, get to know famous chefs, identify the differences between “authentic” and “modern” takes on their favorite dishes. Go wild!
• Historical Themes: Victorian-era meals, Ancient Roman cuisine. One of my favorite food books ever was simply a panoramic description of famous American meals that have gradually faded to obscurity (such as black bear paws roasted with cinnamon).
• Ingredient Themes: Dishes centered around a specific ingredient like mushrooms, cheese, or citrus. I mentioned one of my first forays was into cooking whole chickens. Another was simply cooking eggs. I’m thinking that come next Summer, I’m going to explore lemons!

Cook in Bulk to Accumulate Efforts Over Time

This is an idea that a lot of people will hate right off the bat because it sounds like “work,” but hear me out.

One of my favorite things to cook in bulk is garnishes—some pickled red onions on Monday, some garlic confit on Tuesday. On Wednesday I blend the jalapenos I’ve been fermenting for two weeks into an incredible hot sauce. On Thursday I go shopping and chop a bunch of veggies into the Cajun trinity (my personal favorite version of mirepoix), which I then freeze into little pucks. On Friday I simply make chicken and combine it with the plethora of amazing foods I've accumulated.

If you cook in bulk the right way—by amassing simple foods that you can combine in endless, unique ways—you’ll never be unhappy eating at home instead of in a restaurant. You’ll find yourself wondering if you can make a staple food yourself instead of buying it from the store (e.g. roasted red peppers, ground beef, etc).

On top of all of that, bulk cooking certain foods actually turns cooking into lessof a chore and moreof simply expressing your creativity. Knowing you have food prepared reduces the stress of daily cooking, and you can focus on enjoying the process rather than rushing to get something on the table.

With this being said, some people might say, “Eating the same thing repeatedly is boring.”

To that I reply, “Only if you make boring food.” Some foods are so versatile they can be used in countless different ways (such as garlic confit), while other foods are so tasty that you truly don’t mind having them multiple days of the week (such as fermented hot sauce).

If you want to try bulk cooking a little more, try these ideas:

• Plan Your Cooking: Choose simple recipes that store well and can be used in multiple dishes. The king here is simple garnishes like pickles, brines, sauces, stocks, and rubs, but other foods can be quite nice, such as plenty of chicken (just mix this up with a new protein eventually or you willget bored.
• Invest in Storage: Get good quality containers to store your bulk-cooked food. Label and date everything to keep track of freshness. I keep two things on hand: mason jars to store foods for a long time, and simple plastic storage containers (such as you often see with Chinese takeout) for when I make a lot of something I plan on eating quickly during the week.

Cook for Someone Else

My wife’s cousin had a baby last week. I was feeling rather lazy and hadn’t cooked something serious in a little while, but when I heard she’d promised them dinner on Friday night, I jumped up off my butt and made the best tacos I could imagine, which involved coming up with a spice rub, a dressing, and a salsa, and cooking multiple dishes at once. It was exhilarating, reminded me why I love cooking so much, and motivated me to get back in the kitchen soon—after all, I’d bemoaned the fact that I had no pickled red onions on hand to give them.

Long story short, cooking for others adds a sense of purpose and can make the cooking process feel more rewarding. Sharing food is a powerful way to connect with others, making the effort meaningful. This is something that the Cook’n family always gets behind… bringing people together is why we love our kitchen!

By now you might be thinking of that certain friend or family member with a very “particular” taste.

I’ll be honest… There have been some occasions where I cooked for someone, then walked away frustrated and telling myself I would never cook for them again. However, even then I didn’t regret making someone a meal. In fact, cooking for people with a special taste or dietary restrictions unlocks a lot of creativity. It’s how I invented my recipe for smoked mushrooms, why I started hiding anchovies in some of my recipes, and how I eventually learned that popular foods are often popular for a good reason.

In any case, if cooking for people seems hard for you, start with people you know well and who will appreciate the effort, regardless of the outcome. The goal is to enjoy the process of giving, not to achieve culinary perfection.

Go Forth and Cook

There are few things in my life more fulfilling than my time in the kitchen, and that’s because I’ve accomplished meaningful goals, I reap regular benefits, and most of all because I’ve found ways to love, serve, and bring people together through food. I hope this article excites you to keep cooking!

    Matthew Christensen
    Weekly Newsletter Contributor since 2023
    Email the author! matthew@dvo.com