Let Derek Cook

Let Derek Cook Former professional cook sharing recipes, kitchen tips, and the stories behind the food. Restaurant experience, home kitchen mindset.
📍 Sudbury, ON
🇨🇦

10/15/2026

Meatballs.

Ingredients:

* 1.5 kg ground turkey
* 1.5 kg ground pork
* 2¼ cups breadcrumbs
* 1½ cups grated Parmesan
* 1⅛ cups fresh parsley, finely chopped
* 1 full bulb of garlic, minced
* 9 large eggs
* 1⅛ cups milk
* 1½ tbsp salt
* 2¼ tsp black pepper
* 2¼ tsp dried oregano
* 2¼ tsp dried basil

Instructions:

Combine the breadcrumbs, parm, parsley, garlic, eggs, milk, salt, pepper, oregano, and basil. Mix thoroughly, then add the mixture to the meat and mix until fully incorporated.

Roll into meatballs and bake at 450°F for approximately 15 minutes, or until cooked through. Cool, portion as desired, and freeze.

10/08/2026

I TRIED MOOSE FOR THE FIRST TIME!

After spotting TWO moose in the wild in the space of five days, it was only a matter of time before I tried one on my plate!

Once again, I Let Derek Cook for me, and this time he served up something I’ve NEVER eaten before. MOOSE!

On the menu was braised moose, a roasted vegetable medley, mashed potatoes and, of course, MOOSE GRAVY!

But will this traditional Canadian meat get an AYE or a NAW from a Scotsman?

Have you ever tried moose?

🇨🇦

10/08/2026

Jalapeño Popper Pizza 🌶️🧀🍕🔥🤤

10/04/2026

Pull Apart Garlic Cheese Bread 🧄🧀🔥🥖🤤

10/01/2026

Square Egg

From Kitchen to Classroom Yesterday, I got to do something I never really pictured myself doing: I taught my own cheese ...
09/27/2026

From Kitchen to Classroom

Yesterday, I got to do something I never really pictured myself doing: I taught my own cheese and charcuterie board workshop.

I spent a LOT of time putting this workshop together, from figuring out what I actually wanted people to learn, to building the presentation, preparing the tasting portions, putting together the boards, and trying to anticipate every question that might come my way.

And then yesterday, it was finally time to put it all into practice.

We talked about cheese, charcuterie, flavour, texture, colour, contrast, portioning, pairing, presentation, and of course, actually getting our hands dirty and building our own boards.

The best part was watching everyone’s boards come together and seeing how differently everyone approached the same ingredients. There wasn’t one “right” board, and that’s exactly what I wanted people to take away from the workshop.

A huge thank you to everyone who came out, participated, asked questions, and trusted me to spend a few hours talking about food with you. It genuinely means a lot.

This was my first workshop, but hopefully it won’t be my last. ❤️

Cambrian College

food I’ve made recently (end of summer edition)Now that summer is officially over, here’s a little look back at some of ...
09/24/2026

food I’ve made recently (end of summer edition)

Now that summer is officially over, here’s a little look back at some of the food that came out of my kitchen over the last few months.

I was cooking up comfort food (as always), experimenting with new recipes, and even a few things that probably deserved their own video… it was a pretty good summer for food.

It’s always weird looking back at a few months of cooking and realizing just how much you actually made. Some recipes were planned, some were completely random, and some started with “I wonder if this would work…”

Summer’s done, but the cooking definitely isn’t. Bring on the fall food.

What was your favourite thing you ate this summer? 👇

09/13/2026

Scottish Brown Sauce 🍅🥫🤎🏴󠁧󠁢󠁳󠁣󠁴󠁿

Ingredients

* 1 cup ketchup
* ½ cup apple c***r vinegar
* ⅓ cup dark brown sugar
* 2 tbsp molasses
* 2 tbsp Worcestershire sauce
* 1 tbsp Dijon mustard
* 1 tsp onion powder
* 1 tsp garlic powder
* ½ tsp ground ginger
* ½ tsp allspice
* ¼ tsp cinnamon
* ¼ tsp black pepper
* ¼ tsp cloves
* ¼ tsp salt
* ¼ cup (60 mL) water
* 2 tbsp apple sauce

Method

1. Combine everything in a saucepan.
2. Bring to a gentle simmer.
3. Cook over low heat for 20 to 30 minutes, stirring occasionally.
4. Let cool and refrigerate overnight.

09/10/2026

Today marks five years since I had a stroke at 29 years old.

I’ve never shared this part of my life on social media before… either personally or on my cooking page. Making this dish again felt like the right way to mark the occasion.

It’s a dish I haven’t made since that day, and there’s something pretty special about finally being able to make it again.

I’m grateful for where I am today, and for the fact that sharing my cooking has brought me back to something I love.

Thank you for following along and being part of that.

On the menu: Grilled pork chops with wh***ey butter, sweet potato mash, roasted red peppers, and bacon onion jam 🍖🥃🧈🍠🫑🥓🧅

09/06/2026

Cheesy Chicken and Broccoli Penne Bake 🧀🍗🥦🍝🔥

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Greater Sudbury, ON

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