Recipes that show their work.
By day I lecture in calculus and statistics. By night I cook on camera and explain exactly why the ratios behave the way they do. One channel, two subjects that turn out to share a lot of math.
What I actually do, in four parts
Some of this happens in a lecture hall, some of it in a kitchen with three cameras running — the underlying question is usually the same: why does this ratio work?
Recipe & food-science videos
Weekly uploads walking through a dish and the chemistry or proportion behind it — why bread dough relaxes, why a roux thickens at a specific ratio, that kind of thing.
University-level tutoring
One-to-one sessions in calculus, linear algebra, and introductory statistics, for students who want a second explanation that isn't the textbook's.
Brand & institutional collaborations
Recipe development for kitchenware brands, and guest lectures or explainer content for universities and education platforms.
Two jobs, one habit of asking why
I started filming kitchen experiments to explain a concept to my students more memorably than a whiteboard could. The videos outgrew the classroom. I still lecture three days a week — the other days, the kitchen is the classroom.
Get in touch
Whether it's a tutoring session, a workshop seat, or a collaboration — send a message and I'll reply within a couple of days, usually between marking and mise en place.