Zachary Neman

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Kitchen Essentials

Or otherwise known as @cheffinwithzach. I would describe myself as both a nerd and foodie. I graduated college with a bachelor's degree in computer science (Yes, I could have coded the website myself, but I was lazy. My true passion is cooking (eating too, of course), and I decided to pursue all things food instead of entering the tech world.

I began making food content about a 2 years ago–I was instantly in love with the process of brainstorming creative content ideas then turning that into a reality. To me, food content means connecting with others through stories and new ideas about food while inspiring them to cook.

I'm incredibly grateful to have the opportunity and privilege to turn my passion my career. Right now, I'm creating cooking content and I couldn't be any happier.

About this service: a subscription gets you access to my recipes and 1 LIVE cooking classes a month. I hope I  inspire to cook more, thank you for the support :)

Hey, I'm Zach.

Live Classes

Miso Soup

To turn the dashi into miso soup, whisk miso paste through a fine mesh sieve to prevent clumps. Add thinly sliced scallion and kombu.

To a pot, add cold water, along with sheets of kombu. Heat over medium, and just as the water begins to simmer, remove the kombu. Add bonito flakes, and simmer over medium for 8 minutes, turn off the heat, and let steep for another 8 minutes. Finally, filter through a fine-mesh sieve.