Meet Chef Sally Thompson

My Culinary Journey

My love affair with cooking began in my grandmother's kitchen in Boston, where the smell of freshly baked bread and simmering soups filled our Sunday afternoons. After graduating from the Culinary Institute of America in 1999, I worked in several prestigious restaurants, including a three-year stint as sous chef at Le Petit Bistro in Manhattan.

But my greatest culinary challenge—and joy—came when I started my own family. Balancing professional cooking with raising three children taught me the importance of efficient, practical cooking solutions that don't sacrifice flavor or nutrition. This experience became the foundation of howto.cooking.

Why How to Cooking?

I founded howto.cooking in 2015 with a simple mission: to help busy families create memorable meals together. Through this platform, I share professional techniques simplified for home cooks, time-saving tips that actually work, and recipes that have been tested and approved by both culinary professionals and picky eaters (my kids!).

My Teaching Philosophy

I believe that anyone can cook delicious meals with the right guidance. My approach combines professional expertise with practical reality. You won't find complicated techniques or impossible-to-find ingredients here. Instead, you'll discover:

• Step-by-step guides that break down complex recipes into manageable parts
• Time-saving shortcuts that don't compromise quality
• Ingredient substitutions for common dietary restrictions
• Menu planning tips for busy weeknights
• Kitchen organization and efficiency tricks

Beyond the Website

When I'm not creating content for howto.cooking, you can find me teaching cooking classes in the Boston area, developing recipes for national food magazines, or experimenting with new dishes in my home kitchen. I also regularly contribute to cooking workshops and food festivals across New England.

Most importantly, I'm a mom who understands the daily challenge of putting wholesome, delicious meals on the table while juggling work, activities, and family life. Every recipe, tip, and technique I share comes from this perspective of real-life cooking.