My name is Andrew Rea, and I'm a filmmaker and home cook that's decided to make my little mark on this thing called the internet. My love for media and food have come to a magical crossroads in the form of something called Binging with Babish, a web series where I recreate the foods from movies and television. Its success and the undying support of my audience are leading to the creation of new series, like Basics with Babish, where I share recipes and techniques to help grow your confidence in the kitchen. My ultimate goal is to be on the cutting edge of how cooking shows are made and consumed, and your support is helping me get there!

My name is Andrew Rea, I promise. Oliver Babish is a character from the West Wing, portrayed by the irrepressible Oliver Platt, that acted as legal counsel for the Bartlett administration. I named my Reddit handle after him, I started making the show for Reddit, it found an audience outside of Reddit, and the rest is history. Trust is something earned, not given, always remember that.

Nope, I am 100% self-taught. Well, when I was 15, I used to make crepes all day at a restaurant called...Simply Crepes. I don't wanna talk about it. I've thought of myself as a "chef" since I was 17 - I'd say I started taking it seriously when I was 23 or 24. When I say 'taking it seriously', I mean really learning about and understanding why food behaves the way it does. Experimenting without trying to impress. Really trying to get a grasp of the basics, so I could have a foundation on which to build something. While this doesn't make me qualified to teach at an accredited culinary school, it does show me as proof positive that if I can do it, you can too.

My intention with creating BwB was to put an emphasis on the food, first and foremost. I was tired of YouTube cooking channels where personality / vlogs / antics were given precedence over what we actually clicked on the video to see: the method, the recipe, the plated-up steaming-hot moneyshot. I wanted to create something halfway between a Tasty video and a traditional cooking show: something information-rich, food-centric, with a backdrop of personality and entertainment. I'm not trying to remain anonymous or anything - Google my name and a few pictures will come up. I think I even put one on my "About" page. At least I hope I did.

I get this one a lot - inside right forearm is the original Kodak logo from 1911 - it's an homage to my hometown (Rochester), and a reminder to stay relevant, unlike an unnamed multinational corporation that refused to embrace the digital camera. Outside right forearm is a rudimentary lens focal length diagram. Rear bicep is the Seattle skyline, a city that I've never even been to, because I love a little show called Frasier. Inside right bicep is a "Katrina Code", a symbol that was spraypainted on houses after Hurricane Katrina. Inside left forearm is a chef's knife and whisk (ooooh, how original), with a banner that reads "Born & Bread", the name of my fantasy bakery. I've got a couple more, but you're not allowed to see those. Yet.

Camera: Sony a7S II

Lens: Zeiss 35mm 2.8

Microphone: Blue Yeti

Software: Adobe Premiere & After Effects

I love em all, but I'm partial to Lagavulin 16 when I want something so smoky it's like a glass full of burning tires, Glenfiddich 15 when I want something sweet and complex, Monkey Shoulder when I want an inexpensive blended Scotch, Angel's Envy Rum Cask when I want the very finest in bourbon, and Bulleit Rye when I want a daily go-to. I'm also a beer snob: I enjoy the work of Harpoon, Victory, Unibroue, Ballast Point, New Belgian, Blue Point, and many others. I'm also a wine drinker but I just like it, I really don't know enough to talk shop with you.

There are lots of ways to grow your confidence in the kitchen, and there's no sure-fire approach for everyone. I learned by reading books, watching videos, experimenting and failing. Lots and lots of failing. Don't be afraid to make mistakes in the kitchen - just like any mistake, it can be an impactful learning experience. If I could go back and do anything differently, it'd be this: Learn. The. Basics. Please. So many learning cooks' first instinct is to get experimental / fusiony / miniaturized / deconstructed / whatever. You need a foundation before you can meaningfully attempt any of that - you need to crawl before you can walk, read before you can drive, learn how food works before you try fucking with it. I wholeheartedly recommend America's Test Kitchen, The Food Lab, SimplyRecipes, SORTEDfood, Foodwishes, Bon Appetit, and ChefSteps as valuable learning resources. It's also my hope that if you start watching my new series Basics with Babish, from the beginning, it'll help make you a better cook. Give it a watch when it premieres in June!

The short answer is a good knife, a large/heavy cutting board, a temperature probe, and a couple basic oven-safe pans. The longer answer can be found on my Kitchen Essentials list.

Sure!

I, uh. Yeah sure!

N...no.

You're coming on a little strong, but you're a risk taker, and I respect that. Bring beer and a frisbee, I'm jonesing for some disc.