We are “at-home” Chefs who enjoy learning about food and ingredients as much as actually cooking. We are located in Santa Monica, California and are influenced by Chefs like, Thomas Keller, Naomi Pomeroy, Sean Brock and many more.
After years of researching things like food fermentation, chemistry and production, we are by no means experts, however, we thought it might be nice to share some of the things we have learned, and help people avoid the same mistakes we have made in the kitchen.
The internet is vast and full of information, and we are tired of looking for answers only to find everyone blatantly spamming the public with misinformation. We want the best equipment, the best recipes, and no bullshit guides to things like fermentation, sourdough, or coffee production. So that’s why we created Food Hobbyist, a place where people can learn about the importance of preserving the production of ingredients like heirloom corn, or how to teach their dog to find truffles without being spammed by a million ads.
We look forward to posting videos, guides, honest equipment reviews and our experiences along the way. In the meantime, we would love to hear what brought you here and the things you would like to learn more about. All business inquiries are welcome.
click to see the equipment we use
Editorial Process
Part of our goal is to provide our readers with information and our recommendations for the best equipment, tools, and experiences. As such, our process includes a rating system in which we will provide the following suggestions on our guides:
- Best Value
- Best Overall
- Editors Choice
To continue our research and expand our scope, we may partner with companies like Amazon or other affiliate programs to earn commissions on products we highlight (notated with an “affiliate link” designation). However, that will in no way influence our recommendations or reviews.