or Connect
New Posts  All Forums:

Posts by BankerDeCuisine

I was lucky enough to apprentice with an experienced chef in high school. I continued to work as a cook throughout college. Now, I work for a bank to pay for my expensive culinary habit. I would love to take my cooking up a notch through more sophisticated (French?) techniques. It will be nice to syphon knowledge from the ChefTalk brain trust.
I had some leftover brisket, so I made brisket tacos, topped with a sriracha BBQ sauce, arugula and a bacon aioli. My presentation could use some work, but the flavors were quite nice.
I cook a lot using a Dutch oven on the campfire. My favorites are chili. and berry cobbler
New Posts  All Forums: