I’m Scott Groth, a trained cook, recipe developer and the founder of I’d Rather Be A Chef. I owned a recreational cooking school and a catering company in Cleveland, Ohio, worked as a chef for hire, and have been writing recipes online since 2010. Today I cook, write and eat low carb from my kitchen in Provence, France.
Education:
Culinary & Wellness Training:
- Culinary Education, ICASI, 2010
- Culinary Education & Training, Western Reserve School of Cooking, 2011
- Advanced Bread Making Techniques, Western Reserve School of Cooking, 2012
- Health Coaching, HCI, 2017
Academic Certifications:
- BA in English, Trinity College, 1998
- BA in Economics, Trinity College, 1998
Culinary Experience:
Cooking School: In 2011 I founded The Chubby Cook, a recreational cooking school in Beachwood, Ohio. We taught hands-on classes in everything from sushi and traditional cooking to raw, vegan, vegetarian, kosher and paleo, and hosted private events on site.
Catering: The same year I started The Chubby Cook Catering Company, cooking everything from scratch for corporate events, weddings and private parties. We were one of the few caterers in the area offering vegan, vegetarian, low carb, old-world and kosher menus, and we made fresh daily juices for local yoga studios.
Chef for Hire: From 2011 to 2015 I cooked for restaurants, caterers and event venues across the Cleveland area.
Writing About Food:
My first blog, The Chubby Cook, began in 2010, and the response to it is what led me to open the cooking school. In 2015 I started I’d Rather Be A Chef, first focused on gluten free cooking and then on low carb and keto, which is how I still eat today.
How I Cook:
Food should taste good first. I cook with whole ingredients, plenty of flavor and techniques that work in a real home kitchen. Low carb shapes how I eat, but I’m more interested in making dinner something you look forward to than in turning every meal into a set of rules.
Before the Kitchen: Before cooking became my work, I ran a physician staffing company and later a web design firm. I have always been someone who builds things, and that habit is a big part of how this site has grown.
Life in Provence:
A new chapter: I made Provence home in 2018. Alongside cooking, I now source antique French kitchenware, copper, pottery and linens at markets and brocantes across France for my shop, The Provence Collection. Many of the plates, bowls and pans you see in my recipe photos come from those same markets.
Visit The Provence Collection →Scott Groth's Recent Posts & Articles:
