Who we are and what we do
We’re only Cumin is a foray into the online world of culinary exploration. More than that, it is a journey into the meaning of life. If we can help people become more comfortable in the kitchen, we can all become more adept at dodging the curveballs constantly lobbed at us in our daily existence. By accepting that things are mutable we can accept our own human nature and learn to take things a little less seriously. We are only cumin after all.
Hello, my Name is Fred De Meo. I have been in the food industry for 4 decades. I started as a dishwasher in an exclusive country club and worked my way up to become an executive chef. I have worked in exclusive, member-only clubs, freestanding restaurants, catering, hotels, and even a high-end retirement home.
While cooking has been my career, I have always had a passion for the arts. As with many kids, I wanted to be a rock star or an author when I was a teenager. When I started working in kitchens I was faced with a choice: be a starving artist or a well-fed chef. I did the math and culinary won out. I could have a creative outlet in an artistic field while sustaining a decent life. It was a win-win situation.
Through the years I have grown as a chef and as a human being. Fear of failure has driven me to excel. It has also held me back in many instances. When I find myself hesitating, I think on the words of the great Wayne Gretzky: “You miss 100% of the shots you don’t take.” So, here I am, taking a shot at writing to the world. While it is daunting, I am looking forward to sharing some of my insights, experiences, and passion for cooking. It may be an exercise in vanity or it may be a way to help people overcome their own fears.
One way I overcome fear is the use of humor. As you will see on this site, the humor is dry-very dry, like toast that’s been left in a warming oven for 3 days. If this were a Monty Python skit I would be called a very very very silly silly man. Besides that, it is a valuable tool to get through life. Everybody takes things too seriously. Life will go on. We need to lighten up and realize that not everything is a crisis.
I hope to share humor, philosophy, psychology, and a love of all things culinary and the arts with those willing to lend me an ear. I welcome any feedback, as this is how we grow. Most of all I would like to remind people to not panic. Life will go on with or without us. There are billions of stars and galaxies in the ever-expanding universe. We are less than a speck of dust. If we are so insignificant, how small does that make our fears? Just remember the words of the great philosophers in Monty Python:
Some things in life are bad
They can really make you mad
Other things just make you swear and curse
When you’re chewing on life’s gristle
Don’t grumble, give a whistle
And this’ll help things turn out for the best
And
Always look on the bright side of life
Always look on the light side of life
Meet the team:
Fred De Meo
A lifelong chef, I have always had a passion for all things culinary. I began working in kitchens at the age of 14, worked my way up through the ranks, earned a culinary degree and attained the rank of executive chef in my 20’s. I have led teams in some of the Boston area’s finest catering companies, restaurants, hotels, country clubs, and even an upscale retirement home. The bulk of my career has been in catering. I am drawn to the variation of settings, cuisine, and clientele. When asked what my favorite thing to cook is my response is whatever you desire. Whether it is Mediterranean, Chinese, Korean, Peruvian, Mexican, Australian, Iranian, or homespun American I relish in creating food that looks good, tastes good, and is appealing to the eye. I believe in quality in all things I do.
While my career has focused on cooking, I always had a passion for the written and spoken word and music. I went back to College to earn a bachelors degree Summa Cum Laude with Honors in English and Psychology. I flirted with the idea of changing careers, but stuck with the comfort and reward of culinary arts. Thanks to the modern world of the internet and the opening of new doors of opportunity, I now find myself in a position where I can combine all of these passions. I hope to share the wisdom of 4 decades in the kitchen in a way that is expressive and helpful in the physical world of cooking as well as on a higher plain of self understanding and the interplay of feeding the body, mind, and soul.
Currently, I am in the process of writing several books, fiction and non- fiction, in addition to working on this website. When I have a spare moment I dabble in home beer-brewing, casual songwriting and playing, and spending as much time as possible with our dogs and the love of my life: Eva. Thanks to her support and encouragement this website and venture has become a reality. I will leave it you to decide if that is a good or bad thing.
Glen Dubois
Glen has a long career in the food and beverage industry, mostly behind bars (not prison bars, drinking ones). He has a keen eye for detail and can turn any occasion into a celebration. Over the years he has managed bars and dining rooms throughout the New England market. So, he knows his way around a bottle. And, he knows the importance of great food, beverage, service, and Ambiance. Whether it is a country club, high end hotel, or a local smokehouse, Glen believes in being the best at that particular niche.
So, if you want something to drink with baby back ribs, bacchalau, or Chateaubriande, Glen can design the perfect Pairing. Whether it is a fine Burgundy or a thyme and Fig Gimlet, Glen knows his drink.
In addition to his professional experience, Glen is a season pass holder to the New England Patriots. His passion for food and drink extends to the tailgate parties he designs at games. If you wonder who is cooking the Dijon crusted sea bass, that’s probably Glen.
In future articles, Glen will be giving pointers on tailgating, setting the bar, and drink pairing in addition to other tidbits of life.
Eric Hildreth
Hi friends and culinary peeps! My name is Eric Hildreth, and like Fred, bring a long and successful amount of field experience to this site we now call home! Lemme see…… this will be my 35th year in the business! 🥳
My career path has been a 2- part story thus far. I spent the first 15 years in fine-dining restaurant kitchens in San Francisco, New York City, and Boston. My choices of employers were carefully made, and as a result, I learned on-the-job skills from some of the elite chefs this country has produced in the last few decades.
After meeting and starting to work with Fred in 2006, I’ve since been leading high profile events for 3 upscale catering companies in the Boston metro area. It’s been a wonderful experience seeing a completely different side of the business, while working with countless individuals whose talents I’ve studied carefully.
Cooking has always come naturally to me, and I take a great amount of pride and attention to detail in everything I do in the kitchen. I might not have the jokes on hand that Fred does, but we both are striving to make this page a destination for culinary advice, instruction, kitchen wares, and some fun along the way!
Thanks for stopping by, and remember- we’re Onlycumin!
What We do
Instruction
We are available for culinary instruction and coaching to small groups. During these uncertain times we try to keep everything virtual. Please, contact us for information.
Events
If you need a private chef for family meals or limited on-site catering we may be able to help. We are located in the southeast region of Massachusetts.
Product
Coming Soon, we are working on a line of spice blends, oils, and vinegars to enhance your repertoire. Stay tuned.
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We want to know what is on your mind. What keeps you up at night? What subjects interest you? We are here to help and look forward to getting to know each other. We will send updates and newsletters and you can send us your feedback and ideas. We’re here to help and we’re only cumin.