Fresh from culinary school, chef Darnell Ferguson hit the ground running. He's already cooked at the Olympics in Beijing, landed a job at Louisville's prestigious Napa River Grill and started a website based on delicious but easy recipes. The kitchen master shared more about making things cook.

Fresh from culinary school, chef Darnell Ferguson hit the ground running. He's already cooked at the Olympics in Beijing, landed a job at Louisville's prestigious Napa River Grill and started a website based on delicious but easy recipes. The kitchen master shared more about making things cook.

On the weekends growing up , I would always go to my cousin's house. Kids wake up early in the morning, so breakfast was the one meal we had cooked at home. I just started cooking breakfast.

When I got to high school, I realized I always liked to cook. I played football and basketball, but that always came with a lot of hard work. Cooking was one thing that came to me.

Three things I can't live without are ChapStick, my chef's knife and music.

The first actual job I had was at Bob Evans, which I think was the best thing that ever happened to me. Thomas Keller, the famous chef, said that every chef should have their first job at Bob Evans, because it gives you the speed that you need to be able to work in any restaurant.

Cooking at the Olympics was a life-changing experience. I worked in the USA House, which is where you cook for the corporate sponsors. That was the place you wanted to be. It took me from loving to cook to being obsessed with cooking.

With cookingin10.com, I'm just trying to gear people back to cooking at home. I thought of how to make it less stressful - and how to give people the meals they have had, but in somewhat of a different way. On the website you can also see me price out recipes, so people know approximately how much it'll cost per portion.

My favorite ingredient is Boursin cheese. I can't get enough of it. It's like a cream cheese, but it's got a whole bunch of different herbs in it. I use it in my pastas a lot. It's a really subtle, sweet herb flavor.

The best advice I've ever received is that success is when what you think, what you say and what you do are in harmony.

Something people might not know about me is that I got a personal audition for "Hell's Kitchen." They didn't want you to cook at first. You just had to show your personality. That was the one thing that caught me off guard.

Know someone doing cool things around Columbus? E-mail John Ross at jross@columbusalive.com.