I never had much interest in cooking when I was younger. My parents were both excellent cooks, so there was always a hot meal waiting for me when I got home. It was only when I moved to another city for university that I realised just how dependent I had been on them.
After a few weeks of this, I knew something had to change. A friend suggested I try an online cooking course designed for absolute beginners. I was sceptical at first, but I signed up anyway, mainly because the first lesson was free.
The instructor started with the basics: how to hold a knife properly, how to chop an onion without crying, and how to tell when oil in a pan is hot enough. These were things I had never thought about before, yet they turned out to be the foundation of everything that followed.
I remember the first time I made a pasta sauce entirely from scratch. It was far from perfect — I used too much garlic and not enough salt — but the sense of achievement I felt was extraordinary. For the first time in my life, I had created something genuinely enjoyable from a handful of raw ingredients.
I began experimenting with recipes from different countries, starting with simple dishes and gradually attempting more ambitious ones. A basic stir-fry led to Thai curries, which led to homemade dumplings. Each new dish gave me a deeper understanding of how flavours and textures work together.
We take it in turns to host, and each person prepares a dish from a different cuisine. It has become the highlight of my week, and it has introduced me to foods I would never have tried on my own.
Looking back, I find it remarkable that something I once considered a chore has become one of my greatest sources of pleasure. Learning to cook has not only saved me money and improved my diet, but it has also given me a creative outlet and a way to connect with the people I care about.