Why this space and this season of life – means so much to me
Most of my life has been spent on the restaurant side of the stove—the hot, fast, relentless side. The side with line cooks, service tickets, and that constant hum of pressure. But lately, I’ve found just as much joy and maybe even more on the other side: the home kitchen.
Welcome to The Other Side of the Stove.
This is where the food is personal, practical, thoughtful. This space is where I share recipes that work, the simple science behind why they do, and the stories that bring us back to the table.
The Spark
When I was ready to close my restaurant, I was behind the bar. I was making one of my burnt caramel Old Fashioned drink for my best buddy Jeb—something I’d made for him more times than I could count.
He took a sip and said,
“So… now you’re going to be cooking from the other side of the stove.”
I stared at him. “What do you mean?” He shrugged, smiled, and said, “You’ve cooked professionally for years—for critics, for guests, for family, for cameras. But now, it’s just you on the other side of the stove.”
It hit me and that simple comment stuck to my heart. And what my best bud Jeb said became the spark for this new chapter.
Things look different from this side of the stove.
Now it’s about pulling dinner together after a long day or maybe after walking the dog or making a drink for someone you love. It’s where a table might be set for ten, or maybe just one. It’s where meals don’t need to be fancy, but they could and they should always be good. Food that is honest and worth sitting down for.
Sometimes it’s a roast that’s been in the oven all day. Sometimes it’s a baguette, some olives, and a story or two. Either way, what matters is how it makes you feel. It’s not about being perfect but feeling right.
What I Believe About Food
I’ve cooked in beautiful kitchens. I’ve worked in the pressure of service, plated dishes with tweezers, and made food that earned its moment.
But most of the meals people actually remember? They’re humble, practical and they come from what was on hand in the fridge and who you were with spending moments with. French onion soup. A roast chicken. Fried eggs and hot some sauce. They stay with you because they were shared.
That’s what I care about now—food that tastes like something you want to tell someone about. Food that connects. Food that lasts longer in memory than it did on the plate.
My Cookbook: Conversation Starters
This whole philosophy became the foundation of my cookbook:
Conversation Starters: From the Other Side of the Stove. (Thanks Jeb for the idea that brought to life so many new things in my culinary journey.)
It’s full of recipes from my restaurant, from my travels, and from my own kitchen at home. Some are elegant, some are easy. All are meant to be shared. But the book isn’t just a collection of recipes—it’s a way to invite people to sit down and talk. To slow down and to connect.
Because I believe food starts more than cravings. It starts authentic conversations.
What You’ll Find Here
This blog is where I’ll keep that conversation going.
If you’ve seen my videos on Instagram or Facebook—quick tips, food science, real talk—this is where I will do a deeper dive.
Expect:
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Recipes that work
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The stories behind them
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Tips for entertaining (real-life ones, not Pinterest ones)
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Food science that makes cooking easier
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Kitchen notes—some practical, some personal
Because there’s still something good, even sacred, about feeding people. About hearing someone say, “This is really good.”
If this feels like your kind of kitchen, stick around and hang out.
Follow me on Instagram @mrchefalexishernandez grab a copy of Conversation Starters while you’re there.
There’s more to come and I’m just getting started.
— Chef Alexis
