Frequently Asked 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.

If you ever have questions about how to cook a recipe or the steps, either ask in the comments, head to the contact page or send me a direct email to [email protected].

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!