30 Years at “The Pass.” Now, I’m in Your Kitchen.
I’m Cem Berkoz. I’m not a chef—and I’ve never pretended to be one.
What I am is a 30-year veteran of the restaurant industry. Since 1995, I’ve worked at “the pass”—that high-pressure bridge between the chaos of the kitchen and the expectations of the dining room.
As an expediter, my career was built on quality control. I was the final set of eyes on every plate. Over time, you learn to spot the small things that make a big difference: a sauce that’s starting to split, a protein that needs more sear, the timing that makes a multi-course meal land smoothly.
Kitchen Know How exists to bring that same clarity into the home kitchen.
Cooking doesn’t require fancy gear or secret ingredients. It requires good judgment—built on fundamentals you can actually use.
Chef Mark Sandoval’s Influence
One of the most formative chapters of my journey was my collaboration with Chef Mark Sandoval.
In 2011, we produced over 60 cooking videos together. While Chef Mark demonstrated technical mastery, I was the “translator”—the one ensuring the techniques were approachable for home cooks.
Chef Mark’s philosophy left a lasting impression on me: he doesn’t just teach recipes; he teaches how to think in the kitchen. You will still find his professional insights featured here, as his voice remains a respected pillar of my culinary foundation.
Why I Built Kitchen Know How
Most cooking content falls into two traps:
- It’s over-complicated “chef-speak” that leaves you guessing.
- Or it’s overly simplified advice that skips flavor and technique.
After decades of working alongside great cooks and observing how professional kitchens operate, I came to a simple conclusion: better cooking comes from understanding what to look for, why it happens, and how to fix it when something goes off track.
This site is here to bridge the gap between professional thinking and real-life home cooking—without ego, gatekeeping, or unnecessary complexity.
What You’ll Find Here
Kitchen Know How is organized into five clear sections:
- Techniques
Core methods, terminology, and the “why” behind what works. - Flavor
Pairings, balance, seasoning logic, and how to build food that tastes intentional. - Ingredients
How ingredients behave, how to choose them, and how to use them well. - Tools
What matters, what doesn’t, and how to get better results with what you already own. - Culture
The stories and context that explain why dishes and techniques exist in the first place.
Everything is written to help you cook with more confidence—because you understand what you’re doing.
My Philosophy
I don’t believe in gatekeeping knowledge. I believe:
- Clear explanations reduce kitchen anxiety.
- Technique beats “tips” when you want consistent results.
- Anyone can cook better when they understand the why.
Whether you’re cooking your first proper meal or you’re a seasoned home cook sharpening your fundamentals, you’re in the right place.
Welcome to Kitchen Know How.
— Cem Berkoz