RICK HELMS: GOURMET COOK
Over the years, I've learned from trial and error how to cook some killer dishes. On these pages, I'll share the processes I've learned to cook some of my favorites, from fairly simple quick dishes you can toss out in a few minutes, to some (like boeuf bourgignon) that can take all day to prepare.
I'll share my recipes, and share some pictures of the processes I use to cook some of my all-time favorite foods.
I don't claim to be a chef. That's a title I tend to reserve for the professional cooks who have undergone years of careful training and apprenticeships under other master chefs. I think it would be cool to be a trained and certified chef, but you can only have so many careers in a life, and I'm running out of years. In any case, I hope you'll enjoy these dishes.