WE LIVE IN an era, where men are encouraged to prioritise self-care, yet despite this progress the old-school mindset that a man’s place is in the workplace continues to seep into society. For far too long, many men have avoided the kitchen, convinced they don’t have the skills, the time or the talent to create something more adventurous than a sausage on the BBQ. But here’s the thing: cooking isn’t some supernatural talent reserved for chefs or the women in our lives. It’s a life skill – just like changing a tyre and riding a bike.
Research shows that while many men are interested in cooking, the women in the household usually undertake this responsibility. One Australian study revealed that out of 800 men surveyed, only 24 per cent cooked at home, and no more than twice a week.
Yet, cooking is one of the most underrated tools in a man’s toolbox. Hear me out.
Without the knowledge and skills to cook nutritious meals, men will continue to follow patterns of unhealthy eating that can lead to chronic diseases, reduced energy levels, and poorer mental health. As a collective, we’re not in great nick. The research is clear: men don’t live as long as women and face a higher risk of dying from heart disease, bowel cancer and mental illness. But with a helping hand, men can discover the joy and satisfaction of creating and enjoying wholesome food.
Let me be clear, this isn’t about restrictive dieting, counting carbs, or aiming to create a fine-dining three-course meal from a MasterChef mystery box. It’s about making food that hits the spot, fuels your body, and earns you some brownie points with your kids, your partner, or your mates around the dinner table.
Cooking can also be a powerful way to connect with loved ones. Whether you’re whipping up breakfast for your partner, preparing spaghetti bolognese for your friends, or getting your kids involved in making pancakes on a Sunday morning, food has a way of bringing people together. What’s more, when men cook – especially around their kids – it sends a strong signal that domestic skills aren’t gendered; the kitchen is no longer a solely women’s space. And when boys see their dads and male role models confidently cooking, it shifts the narrative for the next generation, too. So, whether it’s a juicy steak or perfectly poached eggs, every meal is an opportunity to show up, connect, and quietly challenge old stereotypes – one home-cooked meal at a time.
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Building confidence in the kitchen does more than satisfy your appetite; it can transform the way you eat, the way you feel, and ultimately improve your health. So, stop scrolling Uber Eats, fire up the stove, and rediscover the power of simple and honest cooking. You don’t need culinary superpowers – just a dash of curiosity, a spoonful of know-how, and a healthy appetite for giving it a crack.
You also don’t need expensive gadgets or a pantry packed with gourmet ingredients. Just have some basic tools on hand, roll up your sleeves, and dive in. And if it doesn’t go to script? No worries. That’s not a failure – that’s intel for next time. A dud meal is simply a lesson to be learned. Maybe it needed more flavour, less heat, or a bit more patience. Each time you cook, you’re building skills, learning what works, and discovering what you enjoy eating. That’s how confidence is built – not through perfecting it the very first time but through practice.
I still remember one of my earliest kitchen misadventures – a tofu scramble I made for my vegetarian then-girlfriend, now wife. I’d found a recipe online, followed it to the T, and was convinced I was about to serve a culinary masterpiece. Spoiler alert: it was inedible. Dry, way too spicy, and very rubbery – it was more like scrambled regret than scrambled tofu. But here’s the thing: even though the meal was a flop, it wasn’t a wasted effort. That’s because I learned from it. I figured out where I went wrong, what flavours were off (halving the turmeric was a good starting point), and how to make it better the next time.
But I persevered – with tweaks, tastings, and a lot less turmeric, I eventually nailed it. These days, my tofu scramble is a household favourite. And the best part? She still married me. In part, she was attracted to my persistence and my (improving) culinary abilities.
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So, where should you start in the kitchen? In the interest of keeping it real, just give it a go. Remember that Rome wasn’t built in a day, so bite off small chunks. You won’t become a Michelin-starred chef overnight, but you can start developing your culinary skills and kitchen confidence right now to become a capable home cook. Teach a man to fish… so the saying goes.
Don an apron and dust off that old recipe book on the bookshelf. You can even add random ingredients into Google or ChatGPT for some recipe inspiration. The key is to aim for balance on your plate: think protein (meat, fish, tofu, beans, or eggs), something starchy to provide sustenance (pasta, rice, potatoes, or noodles), and some colourful salad or veggies for fibre and antioxidants.
If you’re new to cooking, start with meals that are low-fuss but high-reward. Think one-pan wonders like a chicken stir-fry. Add fresh veggies or frozen ones, a splash of soy sauce and honey, garlic, and some thinly sliced chicken. Serve it with rice or noodles, and you’ve got a balanced, colourful plate in under 20 minutes.
Meat and three veg might sound basic, but it’s a classic for a reason. Cook a lean piece of lightly seasoned meat in a pan with a drizzle of extra-virgin olive oil and serve it alongside roasted potatoes, broccoli florets and mushrooms. Or try a simple pasta dish with canned tuna, lemon juice, garlic, canned tomatoes, and any vegetables you have in the crisper. Add chickpeas for a fibre boost, and you’ve got yourself a nutritional standout. These are meals that don’t just fill your belly; they build your skills and your kitchen confidence. Once you nail the basics, it’s an opportunity to get more creative.
Now, let’s address the elephant in the room, i.e., the kitchen. Taking shortcuts in the kitchen isn’t cheating; it’s just working smarter. You don’t need to spend hours prepping every ingredient or creating elaborate broths and sauces from scratch. Use frozen veggies, pre-chopped salad, passata, microwaveable rice and tinned legumes – they’re all highly nutritious and lifesavers when time (or energy) is thin. A store-bought roast chicken can be used in sandwiches, wraps, salads, pasta and stir-fries. It’s about being savvy. The goal isn’t perfection; it’s progress. If shortcuts help you cook more often and eat better, then you’d be doing yourself a disservice by not taking the easier route.
As for the right tools, having a few key appliances and cookware will make the process a lot smoother. A sharp chef’s knife will make chopping and dicing a breeze. Have a couple of decent chopping boards for good measure. You’ll also want frying pans, pots, and a baking dish or two for throwing together pasta bakes, roasted veg and Sunday roasts. And, if you’ve got the bench space, an air fryer is a game-changer. Think crispy potatoes, golden chicken thighs and perfectly crumbed fish in half the time it takes to cook in the oven. Add a peeler, a zester, some wooden spoons, spatulas and tongs, and you’re set.
So, what are you waiting for? Start small and set the bar low. Take shortcuts. Perfect a few go-to meals. And I bet in good time, you’ll be a kitchen maestro. It’s all about building momentum – one delicious and wholesome meal at a time.
Your future self, stomach, better half and bank balance will thank you. You’ve got this!
Happy cooking, gentlemen.
Joel Feren is an Accredited Practising Dietitian, media presenter and proud home cook. He’s on a mission to help Aussie blokes eat better, feel better, and build confidence in the kitchen.
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