AM1_0239_5

Photo by Donna

So many people commented on the distinction between foodie and cook in my post responding to the Michael Pollan essay, I wished I'd used it for its own post.  Then I realized I could!  And then from out of the Twitosphere came a lament from someone who didn't like to be called a home cook, feeling, I think that the term was inherently condescending.  And another who thought my description of what defined a foodie to be condescending.  (Guilty.)

Judging from those who commented to me, people were evenly divided between those who were proud to be called home cooks and those who felt, I don't know, as if being a "home" cook were akin to being a pretend cook.  But I liked what Chef Pardus had to say—on my facebook page (I can't keep track of all this stuff, facebook, twitter, email, blog, the center can't hold!)—it was right on the money, and I'm glad I didn't miss it: he says that he writes and he skis but he doesn't call himself a writer or a skier.

I think that's really all the distinction there needs to be. I don't like the term home cook for the very reason the Tweeter seemed to indicate.  There's something precious about it, and it grates.  Unless you work in a restaurant, where where else are you going to cook?  Why do we even need to call ourselves cooks, home or not.  Pardus doesn't say he's a home writer.  A guy who makes Shaker boxes on the weekend doesn't call himself a home carpenter.  On the other hand, if we're asked whether we cook, we say, Yes.  Cook is a verb.  It's what some of us do.  Not what we are. Unless we are, in which case we can pay our rent with the result of our cooking. I'm for abolishing the term "home cook." Or at least not using it.

If you're not allowed to call yourself a cook, then how to distinguish between those who are foodies and those who love to cook?  That as I mentioned in the earlier post, is an important distinction. What is a foodie? I like the Miriam Webster definition: a person having an avid interest in the latest food fads.

Foodie has only a tangential relation to cook.  Foodie is not an act, like cook.  Foodie declares specific interests.  (Food enthusiast is a good attempt at making the idea palatable, but it's too cumbersome.) Who first used the word foodie?  Well, Paul Levy, an American born journalist working in England makes the claim that he coined the word.  Is this something to be proud of? You're almost forced to wince when you say it. 

In fact, and Levy notes this, the first person to use the word foodie, according to Barry Popnick, a guy who studies origins, was none other than Gael Greene in New York mag in 1980.

True, Gael? (If so, it's still not as cool as being able to tell people you slept with Elvis.)

All this writing so early in the morning has made me hungry.  Think I'll go cook….

Share

157 Wonderful responses to ““Foodie,” “Cook,” and “Home Cook””

  • Snow

    Home cook, avid cook, hobby cook, cooking enthusiast? I think these are all honorable titles.
    Let’s face it: when you consider how many folks out there are only ‘re-heaters’ or ‘take-out specialists’, I think ‘home cook’ is something to be proud of.

  • Vivian

    Although I have used the term foodie (for lack of a better term to use at the time the word comes out of my mouth) I really don’t like the word. Its right up there with the whole trekkie/trekker thing. I have been accused of being a food geek/snob and I guess I don’t mind that because its probably true. The term I would probably prefer would be Home Gourmande , and like Clotilde, I don’t really mind Home Cook either because that is what I do and I do not feel that it is demeaning in any way.

  • applehome

    Correction – a just plain general is a 4-star. 5-stars are Generals of the Army (or Air Force or Navy) and are basically an honorific or special rank used only during war. Our last 5-star was Omar Bradley – but there have been many, many just plain generals.

  • applehome

    I have cooked professionally (up to prep and sous) – but that was over 30 years ago and I’ve had a long, prosperous and fully developed career (in IT) since. But I never gave up cooking (or eating) and have an extensive library as well as personal knowledge of food cooking and lore. I agree I’m not a chef. But I’m much more than the average “home cook”. And I suspect that many people who read and follow you feel the same way.

    I cook now in a home shared with several people. When others take a turn, they make things like shepherd’s pie, from mashed potato flakes, canned corn and hamburger on top (no clue as to the concept of using real mashed as a crust around some savory leftover meat). I don’t know if this guys is a cook, he’s not a cook and I’m a cook, if we’re both cooks, or we’re just both cooking. But I know there’s a difference between what he does and what I do, as surely as there is a difference between what I do and what, say, Keller does.

    Cooking is a necessity to some, an endeavor to others. As the tiresome adage goes, some eat to live and others live to eat. Yes, the term chef should only be used for professionals – although there are many forms of chefs – pastry, sous, exec. Like generals – (from basic training: Be My Little General – Brigadier, Major, Lieutenant, and finally – just plain general – 5 stars). So just plain chef should indeed be limited to the chef de cuisine or the exec – the guy on top. The 3-star (as it were).

    But cook ought to mean more than microwaving a frozen burrito.

    Ultimately, the proof is in the you-know-what – so you live (and die) by the comments and reaction of your diners, whatever you call yourself, whether you’re a chef or a “home cook”.

    Geez – I liked the simplicity of the military hierarchy. You knew who to salute and call sir, you knew who you could spit on or be spitted on by, (and I use the “p” euphemistically).

  • Tracey

    By spending this much effort in categorizing ‘foodies’ vs. cooks vs. home cooks, aren’t you culpable of the same criticisms of foodies — snobbery, meangingless exclusivity, and vanity? Foodies are people who have a strong interest in food. Some of them are asshats. Much like any other category of person.

  • Lauren

    I couldn’t decide for the longest time what I was, but for now you can call me “culinary student”. Not sure what I’ll be called when I graduate.

  • Dave

    Intent is what matters, I think.

    I have been paid for writing articles off and on for more than 20 years.

    I do not consider myself a writer, however, much less a professional writer. Writing about technology is just a part of being a professional in that field, to me.

    I have never been paid for playing music. On the other hand, I do consider myself a musician, and since I play in public on a regular basis, I suppose I could call myself an “amateur musician” if anyone cared.

    And frankly, “home cook” (or “hobby cook”) is fine with me. I’m not a professional, nor do I aspire to be one. The quality of what I produce is better than some restaurants, and my technical skills may be better than some people who are being paid to cook, but they certainly aren’t anywhere up to the speed and consistency of a true professional.

    I intend to turn quality ingredients into the best food I can, and to continue to update and upgrade my skills, techniques, and knowledge. That aspiration is the difference to me between a “home cook” and someone who cooks because they need to eat something.

  • bill law

    in france they use the word “amateur” in an entirely different way than we do in North America. there it means an enthusiast and is used as a term of respect. here it seems to mean dilettante or something less than committed. hmmm…..

  • Jeem

    I write code, cook, make music, and play tennis and golf. I am a coder, cook, musician, tennis player and golfer. But I am a professional coder, and not a professional cook.

  • Amy Sherman

    So if I plunge the toilet, I’m a plumber? I don’t think so! There is nothing wrong with the term “home cook” anyone who thinks so is pretentious and possibly elitist. Please reread Laurie Colwin’s wonderful books on the subject.

  • casacaudill

    I struggle with the terms “home cook” and “foodie” and how they relate to one another. I cook – a lot. I love it. I cook out of my home (um, where else would I cook?), but I don’t necessarily like the term “home cook” because it seems to connotate someone who does it Sarah Lee style and that’s certainly not what I am. On the other hand, I have friends who don’t cook but go to ever single new restaurant that opens in SF. They call themselves foodies and scoff at me because the last hip restaurant I went to hasn’t been hip for 4 years. But I can cook circles around them and frequently do. So maybe I’m not a foodie, and I’m not a “home cook” but I cook a mean breakfast, lunch and dinner. :-)

  • Dick Black

    How do you feel about Food Network personalities that insist on being referred to as Chef ? Like Giada or Guy Ferry ?
    Giada took a 2 week pastry course at Cordon Bleu and know insists Matt Lauer call her “chef”. Fee-eddi took hotel/motel management at UNLV, that wonderful turnip factory.

    I just feel sorry for the stiffs that pay mega bucks to go the CIA or Johnston &Wales to be upstaged by some of these people trying to cash in on the chef craze.

  • Spencer K

    I find this whole conversation really funny considering, that the derivation of the term probably came from laziness of speech.

    “For those of you that cook at home…”

    “For you home cooks…”

  • Paco

    Anyone who considers (and refers to) themselves as a “Foodie” is inherently lame. It’s like calling yourself a “hipster.” Foodie, hipster…either way, you’re just asking for a knuckle sandwich!

  • kwakagy

    Just tweeted that this post brings to mind a riddle: I love to cook and I love food, but I am neither a cook nor a foodie. What am I?

    I think the problem isn’t so much with the accuracy or appropriateness of these specific labels as it is with labeling period. I never thought I was a cook notwithstanding my passion for cooking, and it would appear that Ruhlman would agree with my assessment. I have always thought of myself as a foodie, however, but since I don’t give a rat’s ass about food fads, I guess Ruhlman and others would beg to differ.

    I’ve become a huge Twitter fan, but it’s times like these that I think that the 140 character limit of Twitter isn’t so much a restriction on how people can communicate as it is a reflection of how people do communicate. We use labels to nutshell people in as few words as possible and I’m as guilty as the next of doing it, but I’m starting to think that rather than using one-size-fits-all labels and trying to figure out whether or not they actually fit, we should all just take the few extra words, the few extra seconds, to describe rather than label, to give context, color and meaning, to actually paint a picture rather than just show a thumbnail.

  • Megan

    Personally, I see nothing wrong with someone who frequently cooks and who enjoys cooking to call himself a cook. There’s not typically any confusion about whether the person cooks professionally.

    I understand Pardus’s point about skiing and writing, but how often does he ski or write? Try to convince someone who runs nearly every day, who enjoys running, who occasionally enters races even if she knows she can’t place in her age group that she isn’t a runner… What’s the cooking equivalent of a race you know you can’t win? Maybe challenging yourself with a new recipe, maybe cooking for a crowd, etc.

  • Connie

    Strange, as a professional, I’m completely adamant and defensive about cooking, food and kitchens e.g. telling my husband that “No, braising and boiling are NOT the same thing!”, or trying to explain to a wisea@@ customer that the sauce on her Eggs Benedict is in fact Hollandaise, not Bearnaise, and yes, there is only one Chef in a pro-kitchen.

    However, when it comes down to calling people “home cooks,” I have no issue with that. I couldn’t care less about the semantics, I just find it refreshing when a non-pro puts love and effort into this domestic ritual which is too often taken for granted.

  • digraph

    I enjoy reading blogs and books than can help me cook better. A little technique in the scheme of making a meal takes no appreciable time (might even save time) and elevates the final product. Plus I like to ‘do things right’. I’ll take the past few hundred years’ worth of cooking trial, error and refinement and apply it to my daily life!

    BUT: I’m not a cook, I’m not a home cook, nor anything else – I’m just the dad in the family who makes the meals.

  • Anne

    I tend to think of foodies not necessarily as people interested in the latest food fads, but food itself: people who love really good food. That’s what I mean when I call myself a foodie, anyway. If my definition is mistaken, then what am I? What are the people who don’t care much about fads, who just want to experience delicious, well prepared food, whether it’s high-brow or down-to-earth?

  • Karen

    This is all so silly, at least in my opinion. “Cook” is either a noun or a verb. Just like most words in the morass we call the English language; it has more than one meaning, depending on context. If I call my mother a good cook, most people understand that I’m not saying she dices onions for a living. If I am talking about the cook who made my sandwich at the deli, most people understand that I’m talking about someone who cooks for a living.
    So what’s the problem? I love to cook (verb). It’s a hobby of mine, just like any other hobby, it requires some dedication and practice. My husband thinks I’m a good cook (noun). I also love to photograph (verb) stuff. It’s a hobby of mine. My husband thinks I’m a good photographer (noun). Is anyone confused by these statements? Does anyone think I actually cook and photograph for a living?
    What the heck else are we supposed to say? Do we need to invent new words so we can be sure people don’t make assumptions they aren’t going to make anyway?

  • Kristi

    Like Pollan, I also write and ski. But I ‘cook’ three times a day everyday and I love it. So, I’ll stick with ‘cook’ thanks.

    I have worked in a restaurant in the past. Does this negate the ‘cook rule?’

    I can’t put my finger on whose being the snob here, but it’s somebody…

  • I cook at home and at work

    A few months back, after wrangling with myriad fears, I moved from the cooking-very-well-at-home/food-enthusiast realm into the cooking-for-a-living one. A chef friend called me and said, “you can’t be called a foodie anymore, now that you’re actually being paid to feed people”. It was a good feeling.

    Before, however, I would usually just tell people, “I cook… a lot.” “Home cook” isn’t really pejorative, as far as I’m concerned, but it does seem to imply a certain measure of… wholesomeness, rather than… I don’t know. Perhaps there’s a bit of an issue with being too confident in one’s abilities, some kind of forced humility. “I cook well” is something I know, and am proud of, but perhaps not something most people are ultra-comfortable blurting out…?

  • clotilde

    For those who wonder why we’re even have this discussion, I agree that we shouldn’t feel the need to label ourselves — I know very well what I do and why I do it — but for writers and journalists who try to analyze and discuss food matters, it would be handy to have a generally accepted term to describe us non-professional, enthusiastic cooks and eaters.

  • Dan cooks for friends

    Michael,

    Didn’t you call yourself (or someone else) a “hobby cook” in one of the ” … Chef” books? I found it very apt, and now use it often to describe myself.

  • kevin

    Michael,
    I describe myself as a profesional cook (as well as a professional writer) meaning I earn a fair bit of my income from both activities. But I don’t call myself a “chef” because I have no formal training and have never managed a professional kitchen.

  • Carrie

    When I read the comment Pardus left on facebook I was initially offended, honestly. It seemed condescending – the thought of little ol me ever having the nerve to call myself a real cook! LOL

    After reading through it again and thinking about it this morning I’ve realized it’s actually dead on. I spent years and lots of money in school getting a graduate degree in viola performance – I am a professional violist. If someone who truly loved to play viola and worked on it at home when they had time decided to also call themself a professional violist, I would be pissed. I earned the right to call myself a professional. Labels may seem silly but they carry weight.

    I am a home cook. I absolutely love food – love to read about it, cook it and eat it. But I will never work in a professional kitchen, will never attend a culinary school and will never rise to the level of the Parduses and del Grossos of the world. I’m not a cook – I’m a home cook. I’m good with that.

  • Ben

    Why must the qualifier be put on the lesser experienced person, or the person with less skill? We don’t do this with other activities. If I golf, I’m a golfer. If I golf competitively, I’m an amateur golfer. If I make my living from it, I’m a professional golfer. Yes, some descriptors imply profession (such as writer). Personally, I don’t feel that cook fits into that category. I cook at home. Whether I do it because I must or because I get immense enjoyment from it (which really depends on the day), I’m a cook. If I did it for a living, I suppose I’d be a professional cook. The term home cook adds nothing to the equation. It doesn’t distinguish between one who cooks from necessity or for enjoyment. If we need to distinguish between the two, we need a different term. Amateur cook seems silly to me; cooking enthusiast, cumbersome. Foodie, as has been discussed encompasses more than just cooking. I have no solutions at the moment.

  • FrankN

    “Home cook” is only two syllables, it’s easily spoken, it’s descriptive, it’s accurate, and it can be qualified with any adjective that’s appropriate. I don’t think you’re going to do much better than that. FWIW, I’d guess that anyone who thinks the term “home cook” is condescending most likely spent WAY too much money on their knives, pots/pans, etc.

  • Nicholas Hall

    Ruhlman – not to disagree with the statement regarding “chef” being reserved as a term for the head of a professional kitchen, but what about those who cook at home, but who consider their cooking to be more than a hobby? I, for one, consider cooking and food as more of a philosophy and way of approaching the world. Much as you have described the personalities of professional cooks in your triology on the subject, the act of cooking bleeds into every aspect of my life, changing the ways in which I perceive and react to my surroundings. Ultimately, it is my desire to become a cook professionally, and I think everyone would agree that there is a significant distinction to be made between chef, professional cook, and one who cooks only outside of a professional setting. Until I reach that goal, I choose to refer to myself as an “aspiring cook”, as I feel “aspiring chef” is too lofty, and a bit pretentious. One question nags at me, though. If the term “cook” ought to be reserved for professionals, what exactly does THATmean? Is a fry “cook” at McDonald’s a cook, simply because they prepare food for a living?

  • carri

    I’m a food geek and it’s a term I will happily take credit for… (even though I did not sleep with elvis)

  • Kathie

    People call me Kathie, which is my name and it is an easy acronym for my food/cooking enthusiasm. Kitchens Are The Havens I Enjoy (KATHIE). Works for me ;)

  • Laura

    I think that there should be a distinction between those who cook professionally and those who cook for their own pleasure and for that of their family and friends. They are two completely different activities. But I have to say, I think that expending too much effort trying to describe those who cook well at home is probably misguided. I, like many of the readers on this site, am one of those people who love to cook in my own kitchen and fancy myself to be pretty good at it. I personally don’t feel the need for a title. It is a hobby after all (much like skiing and writing) and so I think doesn’t need a formal descriptive title. Like the first commenter, my friends and family just know me as a “good cook” and that to me seems to be the most apt description.

  • Phil

    I don’t have a problem calling myself a home cook, and sometimes just say “amateur cook.” My friends are proud of my cooking and sometimes tell others that I’m a gourmet chef, but I immediately correct them, telling them that I’m not a chef, because I don’t do it for a living.

    And I don’t have a problem calling myself a foodie either. If people don’t like that word, that’s not my problem.

  • JB in San Diego

    I am almost used to the informal nature of blogs, but I still had to do a double-take when I saw that Gael Green had coined the word “food” in this entry. Ha!

  • Badger

    I have to agree with Clotilde and Adrienne on the use of “home cook”. That’s what I am, and I have no problem saying so. I’m not a frustrated celebrity chef wannabe. I have no professional training and no professional aspirations where cooking is concerned. I just cook food at home from scratch every single day, and most of the time I really enjoy it and think about when and how I can do it again. What ELSE am I supposed to call myself?

    All this hair-splitting over semantics! I think maybe the food cognoscenti are overthinking things a bit. Or maybe some of the folks who object to being called home cooks have aspirations beyond the home kitchen?

  • Kat D.

    Until now, I do not think I have ever referred to myself as a home cook, but if I have to be called either a foodie or a cook, I choose the latter. My point is that I do not want to be called a foodie just because I like to eat (verb) and like to cook (verb). Although there is nothing wrong with foodies I am not one. Further, I am not persuaded by the point that a cook has to get paid. Many writers write before a publishing company cuts them a check, yet they are still writers, and many “home cooks” run circles around those who consider themselves professional chefs. My grandmother never worked in a professional kitchen but I can assure you that she is a great cook. 3 meals a day for 10 family members over 60+ years equals a lot of experience and if she cannot be called a great cook what should she be called, “maker of food.” I will stop there since these distinctions are making me dizzy.

  • ruhlman

    I’d like to reiterate what clotilde said: chef means leader of a kitchen. You are not a chef if cooking is a hobby.

  • elizabeth

    I prefer the simple, concise term “cooking enthusiast”–I found it in a research report on the subject, and I really enjoyed the term because it really is what it is.

  • Scordo.com

    I studied philosophy as an undergraduate and my professors would always be very adamant about telling the undergrads that we were not professional philosophers with Ph.ds and published work. And I couldn’t agree more.

    Obviosuly, there’s a distinction between someone who has been trained to cook and who has had a series of professional cooking jobs and someone who cooks at home. It’s akin to the amateur versus professional philosopher example above.

    In turn, I actually like the term “home cook” and think it’s a pretty accurate description of what goes on with folks with cook at home!

  • Alex M

    Whatever happened to the title Gourmand
    1 : one who is excessively fond of eating and drinking
    2 : one who is heartily interested in good food and drink
    Or Epicure
    1 : one devoted to sensual pleasure
    2 : one with sensitive and discriminating tastes especially in food or wine
    Or my Favorite
    Hedonist
    1 : the doctrine that pleasure or happiness is the sole or chief good in life
    2 : a way of life based on or suggesting the principles of hedonism
    It is not the knowledge, or skill, or even the latest trend that draws us to preparation, cooking and sharing with others. Food with its abundance and possibilities is one of life’s greatest pleasures.
    I’ve been a card carrying Hedonist for over 40 years enjoying all that life offers.

  • clotilde

    Originally, the word chef is short for chef de cuisine, which means “head of the kitchen.” Of course, you can be head of your own home kitchen, but it’s a bit like calling yourself “the boss” when you’re self-employed. :)

    To me, a chef is the head of a professional kitchen: it’s the person who gives it a sense of direction, plans menus, places orders, and manages the kitchen staff.

    It’s a difficult, demanding job, and when the word is overused — as it tends to be nowadays — I find it loses significance, and takes something away from the actual chefs who wake up at dawn and toil at the stove until late at night for our dining pleasure.

  • Monsieur Ghislain

    If I agree with your points, and I do, then what do I call myself? I’m neither a gourmet, an epicure, a foodie or a food snob. I may be a gourmand, but I don’t have a gourmand’s budget. I know I don’t need to call myself anything, but what do I say when someone calls me one of these words? I like to cook and eat, and I’m curious and enthusiastic about all things food, but I don’t do fancy or trendy.

    So what do I answer when someone calls me a foodie?

  • George Jardine

    How about “amateur cook”? I myself am proud to be an amateur cook, even tho’ I’ve done the culinary school thing. I find a lot more pleasure in taking the time to craft interesting dishes for my friends and family with as much love as I can, rather than slamming out dishes professionally night after night as a “cook”. The beauty of being an amateur is that I simply do it because I love sharing the fruit of my craft…. which is a much more interesting distinction (to me) than that of “foodie or home cook”.

  • latenac

    I don’t have a problem with home cook. Probably b/c I’ve known people I would call chefs insist that they weren’t chefs, yet, they were cooks and chef was something they aspired to. And these were people who are chef probably any measurement except for their own and some technical kitchen hierarchy criteria. I cook at home, I make good food at home but I don’t do some things that are better done at a restaurant. I don’t have chef or professional cook’s training, I am a home cook.

  • joelfinkle

    I’m sort of partial to “amateur chef” — although chef implies I get to boss a cadre… and that’s not especially true.

    However…

    After reading books such as Buford’s “Heat”, I realize that although I have a wide cooking repertoire, and pretty consistently come up with tasty meals, there’s a huge disparity between my skills and experience, and the cook at the lowest station on the line.

    A lot of it boils down to the 10,000 hours/10,000 times needed to become an expert.

    So is “Cook” appropriate? “Home cook” still sounds lame. “Amateur cook” sounds more inexperienced than “Homemaker” and doesn’t seem to capture the love of a hobby. So I’m sticking with “Amateur Chef” even if “Chef” isn’t an accurate description of who I am.

  • Adrienne

    I think Clotilde’s comment is fitting for a lot of us: “I practice home cooking, as opposed to restaurant-style cooking, which I don’t try to emulate, so yes, I’m a home cook.”

    I agree, and I think the distinction is often in the finishing. My plating and knife skills can’t stand up to those of a Chef, but the food I cook and feed to friends and family is as good as a lot of (and I dare say better than some) food you get in restaurants. I don’t care how clunky it is, I refer to myself, when asked, as an enthusiastic home cook.

  • BobR

    How about stay at home chef, or meal maker? I think there are some parallels to be drawn from the stay at home mom/home maker labels that once caused a similar stir. What’s so wrong with saying your a Chef? Perhaps not a professional one, but I’m still the Chief in my own kitchen.

  • ABC Dragoo

    Many foodies have no interest (at all) in cooking for themselves. They’ll proudly call themself a foodie because they go to all the hottest new NYC restaurants and appreciate the food.

    Why all these labels anyway? It’s like being a 38 year old self-professed “geek.” By the time you are that far out of school, you are YOU! You’re not the slot your classmates filed you in.

    If you enjoy preparing food to share with others and to nourish yourself – you’re a chef who cooks.

  • clotilde

    I don’t have a problem with “home cook” myself, because to me, a cook is someone who cooks for a living, at a restaurant. (Of course, now that everyone claims to be a “chef,” the word “cook” is up for grabs.)

    I don’t find “home cook” to be condescending, because I think it’s a good qualifier for the sort of cooking I do: simple, humble, but (hopefully) good. I practice home cooking, as opposed to restaurant-style cooking, which I don’t try to emulate, so yes, I’m a home cook.

    I also use the term “food enthusiast” (although I agree it is a bit clunky, it’s infinitely less grating that the “f” word) to describe the fact that I’m not just interested in the cooking part, but the world of food in general — all aspects of it, including the cultural, historical, political, and anecdotal ones.

  • Tags

    I think the PBS show “Gourmet’s Diary of a Foodie” actually lends the word some class, though I’m not sure I’d watch a show called “Gourmet’s Diary of Those Who Slept with Elvis.”

    “Home cook” is precious, and as such, belongs in a museum.

  • Marc b

    What does the “home cook” have to be ashamed of? Am I now less of a cook because working in a kitchen paid for my law school? At the time I was cooking for a living, eating at anyone’s house was cool and usually an adventure. A cook is a cook no matter where they cook.

  • katedecamont

    My French friends make teh distinction by introducing me as a ‘good cook’. Actually they say a ‘good cooker’! Either way you got it right- we cook.

  • Kristine

    This will be interesting. I just like to cook and read about food. I don’t really care what you call me, just call me for dinner.