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Hi, I’m Daniel Green and this is The Better Cook. Over three years, 65 pounds I lost.
I’ve always loved food and I can never miss a meal and that’s what my inspiration was
to go down this path about creating healthy recipes. I loved it and it was hobby. I didn’t
realize what there was for me in the whole career.
I got on the Colton Food Network in England and I had a couple of segments there. Then
I wrote my first cookbook and I had more credibility and more opportunities and it just kind of
snowballed from there. And I designed menus for KLMB airlines and for four years, hotels
across Asia that I’ve come up with. Really high-caliber food so it’s really taken me
places that I’ve been able to create menus all over the world.
The Better Cook we can always improve. I can improve. We can always get better in the kitchen
but I think what we want to share with people is the ease of it and it is for some people
a chore and it shouldn’t be a chore. We should enjoy it. It should be a time that
we’re with our family.
I mean Off the Shelf was gradually getting people to get back into the kitchen without
too much work. So you could grab a pasta sauce that’s ready made, you add a few fresh herbs
or something else and spice it up. It feels like you’ve made it. It gives you the confidence
that you cooked it, which you have and then it might take you to the next level.
You know Healthified is more about just having knowledge about a few other foods that are
good for you. Maybe reducing the fat, maybe taking down the fat a little but you’ve
still got everything there that you love about the dish.
Power Pairings is really showing you what two great foods can do together. That it can
give you great nutrients, it can give you protein or it can give you real vitamins,
but putting them together is a double whammy of how you can get a really great meal.
I think what everyone will gain from the Better Cook is not only speed, and how easy it is
to make some of these dishes, but get more knowledgeable about food and realize actually
I didn’t need that much fat to make that, or I can cut down here or there. And I can
do it quickly, easily, and without noticing it but still get really great food.