CooksClub is a digital shelf, that presents food in weekly menus,
to make daily meal selection and food provisioning easier.
What problem does CooksClub solve?
“I need ideas for dinner every night”
“I just want to outsource all the planning and thinking, so I know why I am there when I shop”
“I could use some cooking tips and a little help to manage our family meals”
Everyone wants to solve dinner, but too often there’s an agenda. CooksClub is agnostic in respect of food preference, diet, retailer, and brand. We support ideas that inform and expand people’s food choices.
CooksClub offers meal planning with kitchen management and cooking support, plus ad-free, curated recipes, as a pay-for-service subscription.
We simply believe that there are better, more efficient, solutions to provisioning and kitchen management than food-in-a-box, or wandering the supermarket hoping for inspiration.
Household food waste is approaching 20%. Using a commercial kitchen management framework, with coordinated menus and common ingredients, saves money, avoids waste, and reduces household stress.
Most people have a strong preference to shop for themselves and stay connected to their food choices. Apart from the satisfaction gained from creating a great meal, people mostly cook because it’s cheaper and/or the results taste better.
When people buy meals prepared by others, it’s either part of socialising, or because the food is more convenient, or they are unable to produce that taste and quality themselves.
CooksClub is designed as a platform for collaboration. Its tools and resources are available to home cooks, foodies, chefs, provedores, supermarkets, suppliers, even restaurants and cafes. In fact, anyone with an interest in making better food easier.
CooksClub is for us, the people that cook the millions of meals that will hit the table at dinner time tonight.
Most everyone can cook a little, or has at least one signature dish that they are proud of. For some, their contribution is a classic bolognese that they have made their own. Others can pull off brilliant, three-course dinners for a dozen guests. For most people, cooking is not the problem. It’s the stress of coming up with something for dinner every night, and the time it takes to plan and research ideas.
I am very lucky; I love to cook. After a long day at work, walking into the kitchen and washing my hands is the start of my relaxation process. I pour a wine, check the fridge, freezer and panty, then present two or three menu options for dinner.
When my wife tells her friends she doesn’t cook, most of them say they’re jealous. We used to laugh this off, but over the years it became clear that kitchen management and meal planning is not a common skill. People experience real pressure to come up with something that will please the family, as well as the planning required to ensure all the ingredients are there when you need them.
Alison (my wife) and I owned three restaurants in Sydney for over ten years. I consider myself a food enthusiast and cook, but I’m not a chef. The theme and menu of each restaurant was a reflection of the target customers’ tastes, not someone’s food ambition. It was a structure that served us well.
Two essential restaurant skills you don’t often hear people talk about are provisioning and inventory management. Quality and freshness must be balanced against waste minimisation. Preparation, portion sizing and efficiency are critical. Are you cooking for one hundred and fifty covers tonight, or fifty? What happens with what’s left over?
The other aspect of inventory management is versatility. If you hid the menus and had ten different chefs walk into your restaurant kitchen, they should be able to check the pantry and fridges and then each one produce a full menu of say twenty dishes entirely different to each other.
Behind the social platform of CooksClub we have PantryPlus Provisioning, Designer Menus, Kitchen Fitness and Kitchen Coaching programs. You don’t have to do it all by yourself. It’s about making better food easier.
CooksClub Founding Member
Ad-free recipes is a simple, but important feature of CooksClub. Too often food blogging sites bury recipes in among rambling, SEO dialogue and sprawling, click-bait ads. CooksClub administration work ensure our recipes and key content is served in a way that is clear and convenient. CooksClub is here to serve members – not the other way around. Yes we still have ads, in our magazine and on other pages. This is because, aside from providing funds for development, in the context of exploring food and cooking, it is interesting to find out about different suppliers, local provedores, and perhaps the latest appliances.