Craig Relyea

Craig’s earliest cooking memories revolve around his Grandmother, who started him thinking about cooking and baking at quite a young age, but most of that cooking was simple wholesome American comfort food. Before he retired, his work required a substantial amount of travel around the world, which provided the opportunity to expand his palate and enjoy many new cuisines.

Over time, cooking became a way to relax upon returning home, and he expanded his abilities through the years by taking various cooking classes that were offered by local chefs and experimenting with new techniques, like sous vide. While primarily a cook, he does dabble in baking sourdough bread and is constantly trying out new flours and grains in his search for that one perfect loaf! Craig has also written articles about knife care and sous vide cookery and is often found in the kitchen making Apple, Fennel, Orange Salad, and Everything Bagel Chicken Cutlets.