I'm a private chef. When I get off work, I rely on simple proteins and 'flavor MVPs' to feed my family tasty dinners.

Professional chef Veronica Eicken shares insights into her family cooking routine, emphasizing simplicity over perfection. Working as a private chef, she manages meal planning and preparation for others but applies a more relaxed approach when feeding her family. By using flexible ingredients and trusted techniques, Eicken only cooks about four nights a week, relying on leftovers, dining out, or fun 'scrounge' nights otherwise. Her focus stays on convenience and nourishment without the pressure of culinary perfection.

I only cook about four nights a week. The rest is leftovers, going out, or what we call "scrounge nights."

Read at Business Insider