About
James Chen is a Certified Professional Chef (CPC) and graduate of Le Cordon Bleu Paris, with 18 years of kitchen experience spanning three Michelin-starred restaurants in New York, London and Tokyo. He has cooked for heads of state, developed menus for major restaurant groups, and trained dozens of professional chefs during his career.
After a decade at the top of the restaurant industry, James shifted his focus to culinary education — he firmly believes that professional cooking techniques, when properly explained, are accessible to everyone. His mantra is: 'The technique is the recipe.' Understanding why a step works is more valuable than memorising what to do.
At MyCookingCalendar, James writes about cooking techniques, world cuisine, fermentation and the science behind great flavour. His articles combine the rigour of professional training with the warmth of a patient teacher. He currently runs a culinary school in Portland, Oregon, and consults for food brands on recipe development.
Articles by James Chen
Knife Skills Masterclass: 7 Essential Cuts Every Home Cook Must Know
Learning to cut properly is the single biggest upgrade any home cook can make. A professional chef explains the 7 essential cuts, the correct grip, and how a sharp knife changes everything.
Vegan Meal Prep: A Chef's Complete Guide to Cooking for the Week in 2 Hours
The biggest barrier to a consistent plant-based diet isn't motivation — it's preparation time. This practical guide from a professional chef shows exactly how to batch-cook a week of varied, nutritious vegan meals in a single Sunday session.
How to Season Food Like a Professional Chef: Salt, Acid, Fat and Heat
Most home cooking fails not because of bad recipes but because of poor seasoning. This guide from a professional chef teaches the four elements of seasoning — salt, acid, fat and heat — and exactly how to apply them.
Braising, Roasting, Sautéing: Which Cooking Method to Use and When
The secret to great cooking isn't just what you cook — it's how you cook it. This professional guide explains the science behind the six core cooking methods and teaches you when to apply each one for maximum flavour.
How to Make Homemade Pasta from Scratch — Complete Beginner's Guide
Everything you need to know to make fresh pasta at home — without a machine, without fear. Fettuccine, pappardelle, ravioli and more from just flour and eggs.
High Protein Meal Prep Guide — 7 Days of Meals in 2 Hours
How to meal prep a full week of high-protein breakfasts, lunches and dinners in under 2 hours — with shopping lists, macros and step-by-step instructions for building muscle and staying full.
How to Build Flavour in Cooking — The Professional Chef's Framework
The biggest difference between home cooks and professionals isn't technique — it's understanding flavour. Learn the layering method that transforms every dish you make.
The Complete Guide to Gluten-Free Baking — Science, Flours and Recipes
Gluten-free baking is notoriously difficult — but it doesn't have to be. This complete guide explains the science of gluten, the best alternative flours, and the techniques that actually work.
How to Make and Maintain a Sourdough Starter — Complete Beginner Guide
Everything you need to create and maintain a healthy sourdough starter from scratch — the living culture that makes sourdough bread possible. No special equipment required.
Zero-Waste Cooking: How to Use Every Part of Your Ingredients
The average household wastes 30–40% of the food it buys. These techniques — used in professional kitchens worldwide — help you use every part of vegetables, meat, fish and herbs to reduce waste and eat better.