Derek Campanile

How did your cooking journey begin?

Since I was young, I’ve always enjoyed cooking. It’s watching something come together from individual ingredients to something totally different and wonderful that really excites me. When I was in high school, I almost attended culinary school, but decided to enter a career in IT. However, my passion for cooking and creating my own dishes never went away and I’ve been a home cook ever since.

Describe your culinary style.

My style is very much a reflection of where I live and my family upbringing. I love Mexican cuisine—Southern California has the best Mexican food in the U.S.! But I also love Italian food and grew up eating Chamorro/Guamanian food. Alongside anything grilled, I enjoy coming up with ways to incorporate all these different flavors into what I cook to bring something to the table that the family will enjoy.

What do you love most about cooking?

I love that first sizzle of raw ingredients hitting a piping hot pan. Nothing is more satisfying than that sound.

Favorite recipe you’ve made with Calphalon cookware?

My Creamy Garlic Tuscan Salmon!

Best cooking tip or advice you’ve ever received that you want to pass on to other home chefs?

Taste as you go! Always taste what you're cooking as it's being made—when it's safe, of course. This way you can make sure you have the flavors locked in.

Insider kitchen tip everyone should know?

When adding spices, go a little at a time, it’s easier to add than it is to take away!

What is your favorite secret ingredient that instantly elevates any meal?

Maybe it's the Italian in me and I wouldn’t call it a secret ingredient, but garlic. I always have a few bulbs of garlic in the kitchen. Garlic always makes any dish better!