jpprepI love to eat good food. I always have.

Throughout my life and career, this absolute love for eating has driven my passion for cooking. I’m fortunate to have been exposed to several amazing cooks and chefs from whom I’ve learned and developed my style. My first mentor was my mother — as a first-generation immigrant, she prepared Croatian-style meals daily with an aim for perfectionism and a deep sense of authenticity.

Following her on my list of mentors and teachers are Chef Paul Prudhomme, Chef Takashi Yagihashi, Chef Milos Chihelka, Chef Ed Janos,  Chef Glenn Cockburn, Chef Brian Polcyn, Chef Joseph Decker, Chef Jeffrey Gabriel, Chef Kelli Lewton, and Chef Marcus Haight.

Beyond my mentorships and throughout my work in the food world, I have noticed that an incredible thirst for culinary education exists in this country. Food media has grown dramatically over the last decade, and along with that a heightened interest in cooking. Everyone — even kids — are becoming engaged as home cooks, and they’re getting better at it, but they still want to learn some technique.

I have been on the forefront of this movement for many years. In addition to my professional and personal experience, I have been highly active as a cooking teacher. I have done this in schools. I have formed clubs. I have structured catering events as classes. Basically, I really like to coach and teach.

With this in mind, I have established a goal to bridge the gap of classical culinary training with the needs of the home cook. A significant part of this are my publishing works known as the ‘Johnny Prep’s Series: Chefs School for the Home Cook.” This first cookbook, The Magic of Cooking With Really Good Broth and the associated videos, focus on the first thing you learn in a cooking class at culinary school, broths and stocks. Welcome to your culinary education!