Jenny
Goycochea-Marker

How did your cooking journey begin?

Before moving to Texas with my husband and our four dogs, I was a professional chef in San Diego. During this time, I was published in several magazines and even competed on the popular Food Network show “Cutthroat Kitchen” three times. After 10 years of long hours, I was ready to hang up my apron, but I was determined to find a way to continue to share my passion for food with others and thus, So Much Food was born!

Describe your culinary style.

My recipes are constructed from my years of professional experience and packaged in a way that’s easily digestible for the home cook. I love to draw on techniques I’ve learned in professional kitchens and find ways to implement them in a way that is accessible for all.

What do you love most about cooking?

It’s the one common denominator that we all share. It spans different continents, different languages, different cultures. It’s really beautiful that despite our differences, we can always share a meal and find common ground.

Favorite recipe you’ve made with Calphalon cookware?

I love one of my most recent recipes, my Vodka Sauce Pizza! It’s everything we love about a great pizza and more!

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

Learn to manage your time in the kitchen. Cooking comes so much more easily and recipes turn out better when you’re able to effectively multitask without getting overwhelmed.

Insider kitchen tip everyone should know?

Always taste your food and season as you go! Don’t rely on the recipe to tell you how much salt, pepper, or acid to add. Learn your preferences and adapt a recipe to suit your tastes.

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

A sprinkling of flaky sea salt or a drizzle of really good olive oil. It elevates any dish, but especially steak and chocolate chip cookies.