Cooking, laughing and learning the WHY, not just the how, of cooking. Plus a few random ideas about the edible realm and my 30 years of life in food.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 317 | Founded | 4 years ago | Last Issue | 11 days ago |
| Active | |||||
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thechefsmartypants.substack.comLatest Issues
The Last Few Weeks Roundup...
Now that I am fully recovered from our epic, fantastic, trip to Korea, and have returned to my only-somewhat-disordered sleep pattern, as opposed to the thirteen-hour-time-difference sleep schedule that I had adjusted to while there, I can...
I Made a Lemon Cake...
Despite all the distractions and annoyances.
Well that was quite an afternoon. Between the contractor in the bathroom using a hairdryer to speed the painting on the ceiling, and the endless sirens screaming up and down my street, the unsea...
Korea Bound!
It is 5:30 am here in Brooklyn, and I am heading off to JFK in few hours to fly to Seoul (sixteen hours in economy, thank you very much!) for our next adventure!! We haven’t traveled since our Puglia trip in May, and it feels like a long ti...
Duck Run Amok...
Nevertheless, we persisted, and it was delicious.
Want to learn to cook duck like this too? And foie gras, créme brûlée, croissants and more? There are still a few spots left for my Paris Cuisine Week trip in December, and it’s not too lat...
Yes, Skate.
And who was Teressa Bellissimo?
For once, I’m not starting with a personal story or memory or anything. I’m back to actually teaching you something this week, something important and interesting and applicable, about fish. Summer is over,...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for The Chefsmartypants Academy with Erica Wides.
| Subscribers | Engagement | 72 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
The Chefsmartypants Academy is a fun, welcoming and educational food community started by chef, cooking teacher, and actor Erica Wides.
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