Thank you so much for all the emails, support and questions that have been sent to me over the years. I am truly grateful and it feels great to be engaged with readers just like you.
Jump To Specific Questions
Here are the most frequently asked questions:
You're a chef. Can I make these recipes at home?
Absolutely. I'm a chef whose primary experience was earned running a recreational cooking school and catering company. I specialize in translating recipes easily to be recreated at home that look great and the family will love.
Where did you get your chef training from?
To discover more about my culinary background, please visit my Bio Page. The most valuable training I received was at my recreational cooking school, The Chubby Cook. There, I had the opportunity to learn from some of the world's finest chefs, alongside thousands of other students, gaining invaluable skills and insights into the art of cooking.
Do you actually test each recipe before sharing?
Yes, each recipe shared on "I'd Rather Be A Chef" has been personally tested in my kitchen, often multiple times, and enjoyed by my family. For more details on how I approach this process, you can refer to my Editorial Policy.
I made your recipe! How can I share it with you?
I'm thrilled to hear you've tried one of my recipes! It's incredibly rewarding as a food blogger to see your creations. You can share your photos on the I'd Rather Be A Chef Facebook Page, or post them on Instagram and tag me @Idratherbeachef. It's always exciting to see what everyone is cooking up!
I tagged you on Instagram but you never liked it- why?
Thank you for tagging me on Instagram! If I haven't liked your post, it might be because your profile is set to private, and I can't see the photos you've tagged me in. To ensure I can view your wonderful creations, please use the hashtag #idratherbeachef in your posts. Your participation and shares are greatly appreciated!
I made your recipe but it didn't work. What happened?
I'm sorry to hear the recipe didn't turn out as expected. Let's work together to figure out what might have gone wrong. The comments section on the recipe post is an ideal place to discuss this, as it allows others to learn from your experience and contribute their insights.
Sometimes, recipes may contain typos or require further clarification, so if something seems unclear, please feel free to leave a comment or email me directly. This way, we can resolve any issues and improve the recipe for everyone.
Do your recipes work if I substitute different ingredients than what you used?
That's a great question, and the answer is "maybe." There are so many different substitutions available for ingredients that it might work, and perhaps it might not. Unless a substitution is expressly stated in a recipe, there is just no way I can be sure that it will work. My recommendation is to try the recipe first as written and then giving it a whirl however you would like.
Please be kind in your review if you have swapped out ingredients and it did not turn out as you expected. Star ratings directly impact this site.
Since you live in France, are the ingredients the same?
While I currently reside in France, I spent over 40 years in the United States. You can be assured that the ingredients in my recipes are readily available in the US, Canada, and other countries. I always check the accessibility of ingredients at local or specialty grocery stores before incorporating them into my recipes.
If there's an ingredient unique to France, I typically use it only for meals I prepare for my family and not in the recipes I share.
Why are your nutrition calculations described as estimates?
Calculating nutrition accurately can be complex, and as a blogger, I don't have the expertise to determine the exact nutritional content of every ingredient. I use NutriFox's nutrition calculator to estimate the nutritional information from the ingredients listed in my recipes.
However, variables like size, type, ripeness, and brand of ingredients can affect nutritional values, making precise calculations challenging. Therefore, the nutritional information provided should be seen as an approximation, varying with cooking methods and ingredient quantities.
It's best to use this information as a rough guide rather than an exact measure.
Are all of your recipes low carb or keto-friendly?
Not all recipes on I'd Rather Be A Chef are low carb or keto-friendly. Initially, my focus was on gluten-free recipes, and many from the early years of this blog don't align with low carb or keto guidelines.
I am currently updating my older recipes to indicate which ones are suitable for the low carb lifestyle I now follow. For the full story about this transition, you can check out the About Page on my website.
Where do you get your inspiration for your recipes?
Most of my recipe ideas happen as I am strolling through grocery store aisles, where I feel like ingredients just choose to hop into my cart!
Dining out, particularly enjoying French, Italian, and Spanish cuisines – a perk of living in France – also fuels my creativity with new flavor experiences.
Additionally, my family's suggestions play a big role. I want to keep them happy so I often lean heavily into their requests.
Do you use other people's recipes?
While I mainly create original recipes, there are times when I use others' recipes, always ensuring to give proper credit to the original creator. Often, I come across delightful dishes at gatherings with friends or family, and I'll ask if I can feature their recipe on my blog. While some recipes are closely guarded family secrets and not shared, others are generously allowed.
When I use these recipes, I include the story behind them in the "inspiration" section of my recipe post.
How often do you post recipes to your blog?
I aim to post 2-3 new recipes each week, update at least one existing recipe, and publish at least one new article. However, sometimes life can disrupt these plans. So, I appreciate your understanding if there are weeks when my posting schedule varies a bit. Thank you for your patience!
I would like to have a recipe made for me. Can I request that?
Sure! Keep in mind that I am usually creating recipes currently that will be published in 4-6 weeks from now, so it might take some time to show up on the site! The best way to request a recipe is by emailing me directly. If it fits in with the low carb or keto lifestyle, there's a good chance you'll see it on I'd Rather Be A Chef soon!
You make a lot of food, do you eat everything you make?
Absolutely, everything I prepare for I'd Rather Be A Chef is eaten at home. With two hungry teenagers in our family, nothing goes to waste! Meals are either enjoyed at home or shared with friends.
Please note: the process from recipe creation to online posting can span several weeks. Recipe posts require careful scheduling and time to prepare. There are occasions when I might whip up five or six recipes in a single week, especially if we're attending parties, but these recipes might not appear online for over a month!
What is your favorite recipe?
I'm a bit of a sweet tooth... so the sweet recipes definitely rank higher in my book! My current favorite is the Keto Waffles recipe. I love this not only because it is delicious, but it also allows me to take part in the family waffle mornings every Sunday. I like to top it with some Keto Whipped Cream... yum!
Technical & User Questions
Here are some of the questions I get about technical issues with the site and other user questions about some of the decisions I have made on I'd Rather Be A Chef.
How do I unsubscribe from your email list? Will you do it for me?
To unsubscribe from the email list, please click the 'Unsubscribe' button located at the bottom of any email you have received from us. This is the only method available for unsubscribing, as I am unable to manage individual unsubscribe requests. Your understanding in this matter is greatly appreciated.
Your site is littered with advertising and it is frustrating. Why do you do this?
The presence of ads on the site is a necessary aspect of providing free content to readers worldwide. While I understand they can be frustrating, the revenue from these ads is essential to maintaining the blog. I have consciously kept the ad presence to a minimum-to-moderate range to avoid overwhelming the site.
This approach helps balance providing free content while managing operational costs without moving to a pay-to-cook model, which I believe wouldn't align with the preferences of I'd Rather Be A Chef readers.
How do I PRINT a recipe?
To print a recipe from my site, ensure you're viewing the RECIPE CARD at the bottom of each post. Here, you'll find a PRINT button. Clicking this button will open a new window where you can easily print the recipe. This method is designed to streamline the printing process and ensure you get a clear, easy-to-read copy of the recipe.
Why are there so many errors on your site?
Yes, there are occasional errors on my site, including ingredients, recipe instructions, grammar, and spelling. With the large volume of content I produce each week, mistakes can happen. I'm only human, and these errors are part of the process.
I appreciate it when errors are pointed out kindly. We all make mistakes, so if you spot any, please inform me, and I will do my best to correct them promptly. Your understanding and gentle approach to feedback are greatly appreciated.
Why did my comment or recipe rating get removed?
I work hard to maintain a positive and respectful environment on I'd Rather Be A Chef. Offensive, inappropriate, or rude comments will be removed to uphold this standard. If you believe your comment was wrongly removed, please feel free to reach out to me.
Regarding recipe ratings: reviews from individuals who haven't tried the recipe, have made significant modifications, or display a combative tone, especially with a low rating, will be removed. This policy helps ensure that the ratings and feedback are helpful and genuine.
These are questions that directly pertain to working with or using the content from I'd Rather Be A Chef.
Can I use your recipes or photos on my website or blog?
Regarding the use of my recipes or photos on your website or blog:
Recipes: Republishing my recipes or any part of my blog posts is not permitted without my express consent. This includes any format such as websites, videos, prints, or social media, and extends to copying and repasting any part of my recipe or blog post, including screenshots of the print version of my recipes. For specific inquiries, please contact me directly.
Photos without recipes: You can share my photos with appropriate credit. Please provide two links: one linking back to the specific recipe post and another to my website (https://idratherbeachef.com). There's no need to email me for permission to share photos.
For any other usage questions, please reach out to me at [email protected].
Can I write a guest post for your site?
I'm grateful for your interest, but I do not accept guest posts for I'd Rather Be A Chef. The content on my site, including recipes, articles, and information, reflects my personal interests and the topics I wish to share with the low carb and keto community.
Do you accept products to review on your site?
I do not conduct product reviews on I'd Rather Be a Chef, nor do I accept free products in exchange for reviews. If you see me mentioning a product in a recipe post or article, it's solely because I personally use it, not for the sake of promoting the brand.
Do you accept advertisements on your site?
My advertising is through Mediavine. They are a full-service ad management company, so you can contact them directly for any and all questions regarding advertising on I'd Rather Be A Chef.
I'm creating a Recipe Roundup. Can I use your photo?
Yes, please use a photo WITH A DO-FOLLOW link back to the recipe. For round-ups, please do not post the ingredients or directions for making the dish!!