The name came out of a conversation with friends. I wanted to start a cooking blog but couldn’t figure out what to call it. One of them was venting about a new process he’d rolled out for his business — something he’d been convinced was going to change everything — that had turned into a complete disaster. Without missing a beat, I said:
“It’s like cooking bacon naked.”
“What?”
“It’s like cooking bacon naked — you do it once and realize it’s not a very good idea.”
That got a laugh, and in an instant, Big Naked Bacon was born.
So what is this site actually about?
Real cooking — the kind that comes from years in professional kitchens, a lot of travel, and a genuine love of eating well.
I grew up cooking in French kitchens in Montreal, which gave me a foundation in technique and a deep respect for doing things properly. But I’ve never been interested in staying in one lane.
Here you’ll find traditional Québécois comfort food alongside slow braises, Eastern European influences, dishes picked up during travels through Brazil and Japan, and the occasional recipe that has no business appearing on a site called Big Naked Bacon — but earns its place anyway.
The through-line isn’t a cuisine or a technique.
It’s a standard: use good ingredients, understand what you’re doing with them, and don’t overcomplicate it.
