I spent years teaching food tech in schools, and one thing always struck me most people leave school without ever learning to actually cook. Not recipes copied from TikTok, but the real basics: how to build a meal, why techniques work, how to feed yourself without a recipe stuck to your phone. So I launched Cooking Skool a beginner-friendly cooking community for people who want to actually learn, not just follow along. Every week you get one simple recipe, a shopping list, like a proper cooking class, minus the classroom. Right now founding members lock in at $5, that's it. Once the first 100 spots are gone, it moves to a monthly price. If you've ever felt behind in the kitchen, this is the place to start. https://www.skool.com/cooking-skool-6111

Cooking feels hard when nobody ever actually taught you. If you get nervous in the kitchen, that doesn't mean you're bad at cooking. It just means no one ever slowed down and showed you properly. That's why I started Cooking Skool. For anyone who was never taught to cook and wants to build confidence, one simple meal at a time. Every week you get a simple recipe, a shopping list so you're not guessing, and a live demo you can cook along with (or catch the replay if life gets in the way). No jargon. No fancy techniques. Just clear, simple cooking. The goal is proper meals from scratch in under 30 minutes, even on the nights you can't be bothered. Founding members get in for $5 a year, locked in for life. First 100 only, then it goes to $5 a month. If you've always wanted to cook but never knew where to start, this is your chance to finally learn. https://www.skool.com/cooking-skool-6111

That dish you've watched a hundred times but never actually attempted. Maybe it's the technique. Or it's the timing. Do you think just too much could go wrong. Tell me your? Chapati? Biryani? Samosas? Want to learn these dishes plus other Indian dishes? Come join us at The Indian Cooking Club https://www.skool.com/everyday-indian-cooking-9801

Guess the spice below 👇 I'm the one that stains everything I touch. Your fingers. Your chopping board. That white top you wore last time you cooked with me. I'm gold. I'm warm. I'm in nearly every curry you've ever eaten, whether you knew it or not. A little of me goes a long way. Too much and I take over. I'm not hot. I'm not sharp. I just quietly make everything look and taste like it belongs. Who am I? Want to actually learn your spices, not just guess them? That's what we do inside The Indian Cooking Club. Come cook with us. https://www.skool.com/everyday-indian-cooking-9801