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Owned by Robert
We'r a couple, & practical engineers starting a new season in life seeking purpose & meaning. Building, creating & living our WHY each day w/ passion!
Cook with confidence and learn simple fermentation using real and accessible ingredients.
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27 contributions to Cooking with Ollie
1d •
My own kitchen tip, if I may
Ollie, I know that in restaurants we are required to use plastic cutting boards (color coding and stuff), however I recommend to all those cooking at home to use wooden boards. Less microplastic swollen (we already are full of it) and don´t worry about wood: it is not so difficult to clean and it´s perfect to use at home.
0 likes • 1d
When I was working in commercial kitchens and chef exams, Teflon the go to with different colors. Personally, I love wooden cutting boards. There no such thing as Teflon back in the days. Unfortunately, commercial cooking handbook and most health and food institutions like the FDA enforces Teflon. Hope that will change as US is changing it health policies with RFK in place. If cooks and chefs understand what goes on or be more educated/trained, this wouldn't be a problem. Another point is cooling down food for safe /bacteria/ handling, from - Stage 1 (First 2 Hours): Cool food from 135°F (57°C) down to 70°F (21°C). - Stage 2 (Next 4 Hours): Continue cooling from 70°F (21°C) down to 41°F (5°C) or colder. If food is going to be used next day and it had reach boiling point, it does not have to be refrigerated provided it's closed. This reduces energy cost. There are far worst conditions where I've traveled, lived and seen.
2d •
Recharge for Tomorrow...
Thank you all for a wonderful week, was great meeting new members, chatting to older members and motivating each other....so take today to relax, clear our minds, reflect on what we have all achieved this week.... and take a moment of silence just to relax, take some deep breaths and smile....and regroup for next week
3 likes • 2d
May the force be with you !
7d •
We've hit 100 Members......
Hellooooo friends... we've hit 100 Members.... and the latest member is no other than @Sofia Martinez , wife of @Robert Chan . So please all welcome our first husband and wife team to join our cool community.
2 likes • 7d
Congratulations!
9d •
Weirdest Seafood
Ok, here's something most have not eaten but if you are adventurous, this might spur your taste buds to another level. I must say, even for me, it's a bit strong and strange. It has a strong mineral and perfumy essence after a bite. The first time I tried it was in a Korean restaurant and it was a flavor roller coaster. It was served with other raw seafood just like a sashimi platter. What's your most weirdest seafood that you have eaten? Did you prepared it yourself or eaten in a restaurant or friends place?
1 like • 8d
@Oliver Wing They are usually 30EUR/kg and in Christmas, goes up to 120EUR/kg.... at least in Spain.
1 like • 7d
@Gigi Gaggero Haha!
8d •
Aaahhh some new faces in our community
Hellooo all, we have 3 new faces in our community, all new to SKOOL and all foodies, please welcome @Peter Gilmartin @Rizwa Nissar @Elena Maren to our community . Please feel free to introduce yourselves, go through our old feeds and comment.
2 likes • 8d
@Elena Maren welcome
1-10 of 27
@robert-chan-1019
Entrepreneur in Galicia, Spain, creating a sustainable, nature-rooted business focused on healthy living, community, and conscious, authentic growth.
Active 1h ago
Joined Dec 12, 2025
Ortigueira, A Coruna, Spain