30 Years at “The Pass.” Now, I’m in Your Kitchen.
I’m Cem Berkoz. I am not a chef—and I’ve never pretended to be one.
What I am is a 30-year veteran of the restaurant industry. Since 1995, I have lived at “The Pass“—that high-pressure bridge between the chaos of the kitchen and the expectations of the dining room.
As an expediter and server, my career was built on quality control. I was the final set of eyes on every plate. I learned how to spot a broken sauce, identify an under-seared protein, and understand the precise timing that makes a multi-course meal feel like magic.
I believe that food is a necessity, but cooking is an art. My mission is to give you the “Know-How” to master that art at home.
Why I’m Here (And Why You’re Here)
Most cooking content falls into two traps: it’s either over-complicated “chef-speak” or overly simple recipes that lack flavor.
Having spent decades working alongside some of the best in the business, I realized that great cooking isn’t about fancy equipment or “secret” ingredients. It’s about confidence built on fundamentals.
I’ve spent thousands of hours observing how professional chefs think, troubleshoot, and adapt. This site exists to bridge the gap between that professional mastery and your real-life home kitchen—without ego, gatekeeping, or unnecessary complexity.
Chef Mark Sandoval’s Influence
One of the most formative chapters of my journey was my collaboration with Chef Mark Sandoval.
In 2011, we produced over 60 cooking videos together. While Chef Mark provided the chef’s technical mastery, I was the “translator”—the one ensuring the techniques were approachable for the home cook.
Chef Mark’s philosophy left a lasting impression on me: he doesn’t just teach recipes; he teaches how to think in the kitchen. You will still find his professional insights and “Chef’s Corner” featured here, as his voice remains a respected pillar of my culinary foundation.
What You’ll Find at CemBerkoz.com
Everything on cemberkoz.com falls into three clear areas:
🍽️ Recipes
My personal “Standard Operating Procedures.” These are flavor-forward, approachable dishes designed with clear steps and professional “Mise en Place” logic.
🔪 Kitchen Know How
The “Dictionary” of cooking. Here, I break down techniques (like emulsification and searing), ingredient guides, and professional terminology to build your confidence.
👨🍳 Chef Mark Sandoval
Professional insight, techniques, and teaching from a chef’s perspective — shared transparently and with credit where it belongs.
The Pass
My blog and newsletter, where I share stories, industry secrets, and “the view from the front” from my 30 years in the business.
Together, these sections reflect how I believe people actually learn to cook: By understanding, practicing, and enjoying the process.
My Philosophy
I don’t believe in gatekeeping knowledge. I believe that:
- Clear explanations are the enemy of kitchen anxiety.
- Technique is more valuable than any recipe.
- Anyone can cook at a professional level if they understand the “why.”
Whether you are cooking your first proper meal or you are a seasoned home cook looking to refine your craft, I’m here to help you feel more capable, curious, and joyful every time you turn on the stove.
Welcome to my kitchen. Let’s make something delicious together.
— Cem Berkoz