About Andrea Buckett
Hello & Welcome!
I’m so glad you’re here. Kick off your shoes and stay a little while.
Here’s what I know for sure: if you love to eat, you can cook. Truly. Just ask my two sons, who’ve been drafted into the kitchen since they were tall enough to peek over the counter. Cooking isn’t about perfection. It’s about trying, tasting, learning, and discovering just how good everyday food can be.
I’ve spent more than twenty years in the food world, working as a chef, culinary instructor, recipe developer, and now as a celebrity chef and bestselling cookbook author. My mission has always been the same: help home cooks feel confident, capable, and excited to get back into the kitchen.
You might have seen me sharing practical cooking tips and flavour-first recipes as a featured anchor on CTV’s The Good Stuff with Mary Berg, or on shows like ETalk, CTV Your Morning, and Breakfast Television Toronto. My work has also taken me into partnerships with Canadian favourites like Canada Beef, Turkey Farmers of Canada, Egg Farmers of Ontario, Farm Boy, Roots, and more. I’ve been lucky to cook, teach, and connect with audiences at events including the Royal Agricultural Winter Fair, TO Food & Drink Fest, Restaurants Canada, and upcoming appearances at the Fallsview Food & Drink Fest and Sommo Festival in PEI.
Whether you’re here to cook something delicious tonight, learn a new skill, or simply get inspired, I’m grateful you stopped by. I’ll keep sharing what I know, what I’m learning, and what I’m loving in the kitchen.
After all, to live well, you need to eat well. I’m here to help you do just that.
– Andrea Buckett
My 2 Biggest Critics
As a working mom I’m not immune to the frustrations of meal time prep. In fact, because I cook for a living my family has high expectations for every meal. My two boys and husband are budding food critics, “this isn’t spicy enough”, “this pasta is over-cooked” “your stew tastes like cat food” – for real I’ve heard it all. My in-house food critics are harsh (which works to your advantage) ensuring that every recipe I share with you is as easy to make as it is delicious to eat.
My Cooking Styles
My Inspiration
At the age of five I was eating blue cheese and craving my parents entertaining specialties, French onion soup, escargots and veal parmigiana.
Growing up in an amazing city like Toronto, meant I was lucky to have many diverse cuisines at my fingertips. Exploring the flavours of my city captured my imagination and spurred me to re-create some of those recipes in my own kitchen. To this day my travel itinerary is always full of grocery store visits and must try restaurant spots.
Cooking fuels my creativity and has allowed me to build connections to people and places around the world.
My Inspiration
At the age of five I was eating blue cheese and craving my parents entertaining specialties, French onion soup, escargots and veal parmigiana.
Growing up in an amazing city like Toronto, meant I was lucky to have many diverse cuisines at my fingertips. Exploring the flavours of my city captured my imagination and spurred me to re-create some of those recipes in my own kitchen. To this day my travel itinerary is always full of grocery store visits and must try restaurant spots.
Cooking fuels my creativity and has allowed me to build connections to people and places around the world.
My ABC’S of Cooking
Sometimes you just want to know how to poach an egg, what a heavy bottomed pot is or what a pomelo is. The ABC’s of cooking covers all the burning questions you have about ingredients, techniques and equipment. The more you know the easier it will be to have recipes turn out or freestyle in your kitchen.
My ABC’S of Cooking
You don’t want always need a recipe. Sometimes you just want to know how to poach an egg, what a heavy bottomed pot is or what a pomelo is. The ABC’s of cooking covers all the burning questions you have about ingredients, techniques and equipment. The more you know the easier it will be to have recipes turn out or freestyle in your kitchen.
My Favourite Tips To Share
Season to Taste
Don’t be afraid to use salt. Taste as you go and always taste and re-season before you serve up a recipe. Other ways to add a spark of flavour to your meal is with a dash of hot sauce or a squeeze of lemon right at the table.
Read the Entire Recipe
I can’t tell you the number of times people tell me that recipes don’t turn out as they expected. After digging deeper, they often mention how they left out a certain ingredient, used a different pan or even cut down on cooking time. Reading the entire recipe and ensuring you have everything you need on hand to make it is the key to success. After you perfect that recipe you can always tweak it to suit your preferences.
Use Resources At Your Disposal
It’s never been easier to learn how to cook and use unfamiliar ingredients. The internet is a dynamite resource along with cooking classes. Find a trusted and reputable on-line resource for all your cooking queries (hint hint, wink wink)
Be Adventurous
Say yes! When you dine out order the item on the menu that you would never cook at home. At the grocery store pick up a new spice or vegetable and learn about it. If you travel explore new flavours and bring inspiration home with you. Be a tourist in your own city and explore the food diversity. Step outside your comfort zone and broaden your horizons.