For A.J. Forget, food was never just about eating. It was about connection, culture, creativity, and the experience of sharing something meaningful with others. Long before life on the road and The Buslife Kitchen cookbooks, cooking was already woven into his life. Growing up in a family where great meals mattered, he learned early that food could tell stories, bring people together, and turn ordinary moments into lasting memories.
That passion eventually found an unexpected home inside a bus kitchen.
After spending his twenties working as a wildland firefighter, A.J. became familiar with life lived simply and lightly. Weeks spent traveling with only the essentials, created a sense of freedom that stayed with him long after leaving the profession. Bus life became a way to continue that simplicity while embracing adventure, travel, and the ability to call almost anywhere home.
What emerged from that lifestyle was more than a journey. It became a creative philosophy.
Through The Buslife Kitchen, A.J. reimagined what cooking on the road could look like. Rather than relying on stereotypical camping meals or basic one-pot recipes, he set out to prove that exceptional food could come from even the smallest kitchens. His recipes blend global inspiration with practical execution, carefully adapted for two-burner stoves, tiny prep spaces, and constantly changing landscapes.
Cooking in a bus requires intention. Every inch matters. Meal planning becomes essential, prep work has to happen in the right order, and forgotten ingredients are not easily replaced when the nearest grocery store may be miles away. But for A.J., those limitations have become part of the artistry. Instead of simplifying flavor, he refines the process.
That balance between elevated cuisine and life on the move is what makes his cookbooks stand apart. Every recipe is designed to feel approachable without sacrificing depth or creativity. Influenced by flavors from around the world, the books invite readers to cook boldly, whether they live in a bus, a tiny home, an RV, or simply enjoy the idea of creating more with less.
Travel continues to shape nearly every part of his culinary perspective. For A.J., food is one of the most powerful ways to experience a place and connect with people. Different regions, ingredients, and techniques become part of the creative process, turning every destination into inspiration for the next recipe.
Some of his most memorable meals have happened far from traditional kitchens. Sunset fish taco gatherings on the beaches of Baja, lakeside Thanksgiving dinners with fellow nomads, and multi-course “Forest Feasts” prepared deep in the wilderness have all become part of the story behind the books.
Despite the constant movement, A.J. says life on the road has created some of the strongest community experiences he has ever known. Shared meals become gathering places, whether it is friends cooking together beside Lake Mead, nomads trading stories around a campfire, or strangers quickly becoming family over a thoughtfully prepared meal. In a lifestyle often associated with independence and solitude, food becomes the thread that continually brings people together.
At its core, The Buslife Kitchen is about more than recipes. It is about living intentionally, embracing adventure, and creating beauty in unexpected places. A.J. proves that incredible meals do not require a massive kitchen or a permanent address. Sometimes all you need is a small stove, an open road, and a willingness to savor the experience.
SAVORY OATMEAL
Comforting, hearty, and surprisingly elevated, this savory oatmeal embodies The Buslife Kitchen philosophy that simple ingredients can create deeply satisfying meals anywhere the road leads. Inspired by a fellow nomad’s request, this creamy oatmeal takes on the richness of risotto, transforming pantry staples into a warm and nourishing breakfast that feels both rustic and refined.
Parmesan cheese melts into the oats for a velvety texture, while Italian herbs and black pepper add savory depth. Topped with perfectly poached or fried eggs, fresh parsley, crushed red pepper, and an extra sprinkle of Parmesan, it is the kind of meal that fuels slow mornings at camp and adventures beyond.
INGREDIENTS:
OATMEAL
• 1 cup old-fashioned oats
• 2 cups vegetable broth
• ½ tsp black pepper
• ½ tsp Italian herb mix
• ½ cup grated Parmesan cheese
• 4 eggs, poached or fried
GARNISH
• Chopped parsley
• Grated Parmesan cheese
• Drizzle of olive oil
• Crushed red pepper
DIRECTIONS:
• Add oats, vegetable broth, black pepper, and Italian herbs to a skillet over medium-low heat. Cook, stirring regularly, until the oats are soft and thickened into a creamy porridge.
• Stir in grated Parmesan cheese until fully melted and incorporated. Remove from heat.
• Divide oatmeal between two bowls and top with poached or fried eggs. Finish with chopped parsley, crushed red pepper, additional Parmesan cheese, and a drizzle of olive oil before serving.
Find this recipe and many more within the pages of The Buslife Kitchen cookbooks. Explore and purchase your copies at TheBuslifeKitchen.com.