ffej
Assistant Cook
Hey,
Just wanted to get a post in and introduce myself. I'm a food/beer/wine nut who's been transplanted from the land of my birth recently (California) to the Great State of Texas. I'm finding it good so far
I've been the primary cook in my family for the last 7 years and before that I was the pasta/meat griller/ grilled cheese maker extraordinaire. With the help of some talented and experienced folk, I've actually become reliable at putting out a decent dinner with just a few thoughts in my head and the ingredients in the fridge and pantry.
I've been lucky enough to eat in restaurants run by Alain Ducasse, Thomas Keller & David Kinsch. I truly love the Michelin 3-star experience, the hole-in-the-wall burrito joint and everything in between. The common thread in all of it, though, is that the food has to be GOOD
I'm ALWAYS on the lookout for new ideas and I'm hoping to pick up some good stuff here.
Cheers!
Just wanted to get a post in and introduce myself. I'm a food/beer/wine nut who's been transplanted from the land of my birth recently (California) to the Great State of Texas. I'm finding it good so far
I've been the primary cook in my family for the last 7 years and before that I was the pasta/meat griller/ grilled cheese maker extraordinaire. With the help of some talented and experienced folk, I've actually become reliable at putting out a decent dinner with just a few thoughts in my head and the ingredients in the fridge and pantry.
I've been lucky enough to eat in restaurants run by Alain Ducasse, Thomas Keller & David Kinsch. I truly love the Michelin 3-star experience, the hole-in-the-wall burrito joint and everything in between. The common thread in all of it, though, is that the food has to be GOOD
I'm ALWAYS on the lookout for new ideas and I'm hoping to pick up some good stuff here.
Cheers!
