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About Us
It all started with a burnt galette.
It was 8:00pm and I had just started dinner — a potato, leek, and goat cheese galette I felt very confident about. I had the ingredients, a cookbook calling it “essential, beginner-friendly dough,” and zero doubts.
The dough came together just like it said it would. I chilled it, prepped my veggies, and decided to go the “more polished” route: a tart pan with a removable bottom. I’m polished, I thought.
Filled, folded, and feeling smug, I popped it into the oven. No less than 5 minutes later, the oven is smoking and I have an upset smoke detector and howling chihuahua. I stood there wondering if it was worth turning the oven off.
Eventually, I scraped the galette into a cast iron, covered it with foil, and hoped for the best. At some point, I decided it was “done.” When I served it, my family said:
"It’s amazing how you managed to both burn and undercook it."
I haven’t made another galette since.
But I know I’m not the only home cook who’s been blindsided mid-recipe. That’s why I created Home Ec — so you don’t have to do it alone. Every class is live and 1-on-1 with a real chef, who guides you through each step and helps you troubleshoot along the way.
Wish I had a Home Ec chef on video the night of that galette. Would’ve saved me a smoke alarm and a bruised ego.
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