I disagree at large, but give exception to at least the US due to how cities are built. I am not a chef by any means or even a cook, but I learned how to cook

I disagree at large, but give exception to at least the US due to how cities are built. I am not a chef by any means or even a cook, but I learned how to cook in University due to being unbelievably poor and got tired of "low budget fast meals". Quotes because I don't think that the meals that fall into this category are at all better than their "proper" counter parts. Prepping a quick pasta with béchamel does not take long at all, and with a common pot and pan from Ikea or even Target or Walmart and a fork and knife, you have all you need. Prepping a quick pizza by hand, some general Wok style cuisine, etc, it's all quite fast once you learn a few things about how to prepare food. I'm sure it's cliche, but watching Good Eats with Alton Brown a few times helped me understand why certain combinations work and gave me the confidence to understand how to make different things match. In particular, watching his episodes on knife skills helped me understand how to speed up a lot of prepping (an unabashed advertisement for Shun from Alton, but let's ignore that part) [0] When I was still in the US, long and laborious kitchen exercises were glorified; the longer and more putzy the recipe, the more most people I know fawned over the idea of the meal, but I'm here to tell you that taking the time just to understand the basics of cooking, you don't need the blogpost 2 hour narrative story for cooking, it's very basic chemistry at its best. Some meals have unavoidable time and complications, and that's fine, but you can make very tasty, very healthy meals quite fast while listening to your favorite show or some music or even just enjoying the silence of the kitchen and the sound of the cooking. > You can't just buy a slab of chicken breast, it needs to be trimmed and put away until ready to be used. Hardest of all: planning, what to do with it, what else goes with it. Absolutely not true IMO, but I get where you might have this if you don't have a more European style city to live in. I do not pretend to guess where you are from, but usually I heard and hear this from people I know still in the US, and it's distinctly because of how US cities are built. In Europe and in quite a few Asian countries, proper grocers are a dime a dozen and every couple hundred meters. I stock the basics (flour, salt, spices, other grains, and some slow-perishing sauces like tomato paste) and buy perishables on the way home since there's a fully stocked market no bigger than a chinese takeout shop at the base of my apartment or < 200 meters from it. The meat and produce I get are used immediately or over the next day for another meal, and it's very nice. Half of my lunch break for work is cooking, the second half eating a freshly cooked meal. I really feel that there is a bit of a cult around cooking that wants to overcomplicate the process because complex == classy, and I need to stress that when you're first starting, it is going to be slower because you haven't developed your technique. It's the same reason you'll probably fall a lot when first learning to ice skate or why you'll sound like a drunk playing a guitar when you first learn. The good news is that even if the end result of your first few meals is ugly, likely it still tastes pretty good. The time is very relative -- I'm monitoring a global market so I have 10+ hour days almost every day depending on how bad certain situations get, but I made cooking part of my skillset because I didn't want to be indebted always to food delivery. It absolutely is possible even for a family without a dedicated cook, and I think the first step most people need is admitting that it's not the time sink they make it out to be. Once you get a few basics, you are some sort of wizard to most people. [0] - https://www.youtube.com/watch?v=JPZFVjrlTo8 https://www.youtube.com/watch?v=JPZFVjrlTo8