About
Eating well doesn’t have to be complicated.
zumbo exists to make cooking at home easier, cheaper and tastier, whether or not you have time and whether or not you have a gym routine.
Who writes this
Seven years in professional kitchens.
I’ve been cooking for seven years: in two fine-dining restaurants and one with a traditional menu, as a cook and as a sous chef. I’d rather not put my name or my face out there; what matters is that what I share can be tried at home.
What I see most is people who cook but don’t know how to keep going or how to come up with new ideas, because there is no follow-through. That’s why zumbo exists: plans, techniques and lists that repeat, not one-off recipes.
- I taste everything separately. I check the flavor of each ingredient, one by one, before combining them.
- Technique matters more than the dish. My biggest change was learning to cut fish a different way: I wasted a lot, and it improved once I changed the technique.
- Little equipment, well chosen. Salt and pepper are essential, I like to keep fresh herbs on hand, and a heat-resistant plastic spatula that doesn’t burn.
- When there’s little time, a can of tuna, a can of legumes or just mushrooms are enough to satisfy your appetite; and the fastest thing is rice with any kind of meat.
- I track my eating with data. I use apps to weigh what I eat and to keep a good diet without processed products.
- I train six days a week, one hour a day. Monday chest and triceps; Tuesday shoulders and back; Wednesday legs; Thursday lower back and abs; Friday chest with heavier weight; Saturday cardio with legs. It’s my routine, not a recommendation for everyone.
If you’re just starting out: don’t get discouraged by what social media shows you. We all start with something.
What you’ll find
Method, not talent.
- Tested recipes, with times, portions and tips so they turn out right the first time.
- Techniques that work for everything, like cooking protein without drying it out or making tender legumes.
- Plans and shopping lists to organize the week without thinking every day about what to cook.
- Ideas to move more, with short routines you can do at home.
For anyone short on time
Students, people who work long hours, families on a tight budget, or anyone starting to train who doesn’t know what to eat afterwards.
Official sources and zero miracle promises
Storage and food-safety figures come from official sources, and we say so in each article. We don’t replace the advice of a health professional.
With any article
If it helps, come back. And if you like it, share it with someone who doesn’t cook much.
Where do I start?
With the weekly plan. It organizes the whole week’s cooking on one sheet.
Read the plan →