Hi! 👋 I’m Ollie — the slightly obsessive home cook behind Cook Like a Nerd.
I genuinely believe eating is one of the best parts of being alive. But if I’m honest? The real peak happiness isn’t just eating the food. It’s making it yourself.
I’ve spent the last 3 years turning my kitchen into a mini food-lab. I love experimenting with ratios, temperatures, and ingredients to reverse-engineer the dishes I crave. Science + serious flavour is my thing, and numbers (grams forever) help me get there consistently.
Whenever I go to a restaurant, grab street food, or even pick up a random cookie — if I love it, my brain immediately goes:
“Okay… but how would I recreate this at home?”
I want to understand it.
I want to reverse‑engineer it.
I want to be able to make it whenever I feel like it.
And I love experimenting in the kitchen to get as close as possible.
Because science is fun.
And learning science that results in really good food? That’s the best kind.
And nothing — absolutely nothing — beats watching my boyfriend, friends, or family take that first bite… and do the involuntary little happy shimmy head nod. You know the one. That’s the moment.
Why “Cook Like a Nerd”?#
Because I like accuracy. I like numbers. I like knowing why something works.
This is a metric-first kitchen (grams forever), but I’ll always include cups and spoons too.
I care about what’s happening behind each ingredient and each step:
- Why this temperature?
- Why this ratio?
- Why rest the dough?
- What actually changes if we add 5 g more salt?
I test recipes thoroughly — sometimes obsessively — so you don’t have to guess. I take notes. I tweak. I compare batches. If something can be improved, I’ll probably try it three more times.
You’ll often find:
- Clear step-by-step instructions
- Process explanations (so you actually learn, not just follow)
- Notes on substitutions and ratios
- Step-by-step photos when helpful
- Honest “please don’t do what I did” warnings
If I publish something, it’s because I trust it.
Healthy-ish, But Make It Fun#
I value knowing what’s inside my food.
I like balanced, nourishing meals.
I also really like dessert.
Understanding what’s in the food I love makes it more enjoyable — not less. It’s empowering to know what you’re eating and how to tweak it to fit your life.
Good food should feel good. Physically and emotionally.
Quick Facts About Me#
- Favorite ingredient: whatever is about to go bad in the fridge
- Most used appliance: air fryer
- Current hyperfixation: sourdough and very sweet things
If you also get weirdly excited about browning butter, adjusting ratios, or recreating that one unforgettable bite you had three months ago…
You’re in the right place 💛
Let’s nerd out over food together.
— Ollie