About Us – The Kitchen Professor

Welcome to The Kitchen Professor

Do you want:

  • Cool information about food?
  • Interesting and tasty recipes?
  • A nerdy outlook on anything in the kitchen?

We are a small team of people who share a passion for food and cooking. It all started back in 2014 when Doug took his engineering degree and started applying it to food. There may have been a stopwatch involved. Our goal is to give you math and logic in your journey towards cooking well and having fun in the kitchen. We look at kitchen tools and gadgets as well as delicious recipes and give you the advice we would want.

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As Seen on Kitchen

If you answered “Yes” to any of those questions, then, my friends, you are in the right place. My name is Doug, aka the kitchen professor. No, I’m not really a professor.

Doug – The Kitchen Professor

DougThe Kitchen Professor grew out of a modest blog that was dedicated to vintage cast iron – Wagner Cast Iron in case you’ve heard of it. That site isn’t out there anymore but you can find most of those old posts here in the cast iron section.

I post a few recipes and review some products, too.

Here are some fun facts about me:

  • I’ve been cooking ever since I can remember. I first perfected the art of a grilled cheese.
  • When my mom taught me how to make scrambled eggs for the first time, I cracked the egg directly on the counter and failed to get any of the egg in the bowl.
  • I used to bake a lot of bread and I loved it.
  • But right now I am staying away from most grains, especially gluten-rich grains like wheat.

CONTACT INFO: Email doug (@)thekitchenprofessor.com


Gabriella – Lead Editor and Contributor

GabriellaGabriella started cooking from a very young age spurred on by the influence of her Italian grandmother.

It was her job to peel, chop, grate and dice while learning about everything from home made gnocchi and linguini to breads and delicious sauces like Vongole. Not to mention the secrets to those hearty, meaty Ragùs!

In her spare time you’ll find her trying out new dishes (and gadgets) in her kitchen.


Samantha – Contributor

Samantha WatsonSamantha spent most of her childhood in the family kitchen, watching her mother and father prepare traditional Greek dishes. By the time she was 8 she could make spanakopita with her eyes closed.

Her passion grew as she got older. She never realized her dream of becoming a professional chef, but every time she cooks for her family she gets a chance to explore her love of food.

When she’s not prepping meals for her kids, she loves to try out new recipes, cookware and kitchen utensils.


Angelica – Contributor

Angelica Williams
Growing up on a farm helped Angelica learn almost everything there is to know about fruits and vegetables–how to wash and store them, how to keep them fresh, and how to prepare them.

With an abundance of fresh produce available, Angelica learned as a child the best methods of canning, refrigerating, freezing, and otherwise storing fruits and vegetables to last for a long time.

This farmer’s daughter also knows the secrets to the best ways to prepare and serve delicious, balanced meals for large, hungry families on the cheap. She loves experimenting with new recipes that incorporate healthy ingredients that are tasty, too.


Sophia Lawrence

Sophia – Contributor

Sophia describes herself as a mix between a foodie and an experimental home chef. Although she loves learning about new culinary fads, she’s also knowledgeable about upcoming cooking technology, investing in new tools and appliances for the kitchen often, making her a near-expert on food prep.

Sophia enjoys barbecuing, too, and she and her husband often travel to BBQ competitions, where, as a team, they’ve competed and sometimes won against other grilling and smoking experts.


Rhonda Richardson Editor headshot

Rhonda – Editor

Rhonda grew up with parents who gardened, hunted, fished, canned, and preserved food. Her mother actually was a professional cook and Rhonda credits her with teaching her everything from how to make homemade biscuits and gravy to what kind of meals to serve for different occasions.

In the kitchen, Rhonda uses a mix of old-fashioned country cooking and up-to-date fads in the kitchen, often experimenting with replacing higher-calorie or fat ingredients with healthier options that still retain the delicious flavors of the originals. She also enjoys watching cooking shows and videos to learn new tips and tricks for food storage, preparation, and presentation.

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