I truly believe that by making wholesome delicious food accessible to people of all backgrounds, the world becomes a better place.Chef Marc, No Recipes
What should your visitors be expecting while researching your blog?
Chef Marc: No Recipes isn’t about being anti-recipe, it’s about having a firm grasp of technique and the confidence to stray from recipes, adjusting them to suit your own tastes. That’s why people visiting my blog should expect to find simple, wholesome recipes that challenge the status quo while providing enough background and details to understand why I suggest you do things a certain way. Put another way, most recipes are like the instructions that come with an Ikea desk, at No Recipes, I strive to provide frameworks so you can build any desk, not just one specific model.
What is your definition of an ideal/perfect meal?
Chef Marc: For me, a perfect meal is both creative and well executed. Many restaurants do one or the other well, but it’s rare to find one that does both well.
Food from which Asian country do you like the most?
Chef Marc: That’s a really tough question, a bit like asking a parent which child they like best. I love the cuisines of Thailand, Cambodia and Vietnam for their use of pungent spices, aromatics and citrus to produce an appetite enhancing balance of the five basic tastes. I feel equally strong about the many unique cuisines that make up the culinary repertoire of China; from the Central Asian influence in Xinjiang, to the “ma la” taste of Sichuan, to the seafood of Canton, Chinese food is an incredibly diverse cuisine. Of course there are the melting pots, like Singapore where Malay, Peranakan, Indian and Chinese influences come together in a tantelizing array of aromas and tastes. And then there is Japanese food, the cuisine I grew up eating, which will always have a place in my stomach.
What advice would you give to other bloggers who just started their own food blog?
Chef Marc: Your blog is your space so use it to write about what your passion is about, not what someone else says you should write about. The moment you stop writing what you want and start catering to your readers, PR firms or advertisers, you’re no long running a blog, it becomes a business.
What do you wish to see more or less of the food blogging community?
Chef Marc: When I first started blogging, food bloggers were a tight knit family that were passionate about sharing something they loved. There was no sense of competitiveness since we were all doing it as a hobby. It would be great to see a return to the golden age of food blogging when people cared more about each other and their next great meal than their UVs and CPMs.
- Photography 91%
- Website Design 87%
- Uniqueness 93%
- Creativeness 95%
- Usefulness 91%
- Inspiration 93%
- Readability 86%
- Ease of Navigation 84%