Soren Schreiber-Katz

My signature isn’t one dish, it’s my habit of making restaurant-level food at home feel normal. That said, I did create Mascarpone Balsamic ice cream, which surprises people every time. I also make a killer smoked prime rib, and full “restaurant-at-home” meals built around timing, texture, and a bit of ambition. For me, cooking is about figuring it out as I go, and proving that you don’t need a professional kitchen to make something memorable.

My culinary inspiration comes from the cooks who made technique feel accessible and joyful: Julia Child, Jacques Pépin, and Nathalie Dupree. Alton Brown showed me that cooking is part science, part curiosity, and completely learnable. I was shaped by people who taught not just recipes, but WHY things work, and that’s how I approach cooking now: observe, experiment, adjust, and try again until it clicks. Cooking, for me, has always been about experimentation more than perfection.

I’d use it to grow @oneanddone-withSoren into something consistent and real: better lighting, sound, and a simple setup so I can better document what I’m learning in the kitchen, and share how I approach the science of cooking. I’d also invest in classes (maybe abroad) and focused technique training so I can keep improving. Most of all, I’d use it to keep experimenting and sharing that process, so people can see how restaurant-level food can be built at home, step by step