Restaurant The Wall
Kids Yes, 1
From McKinney, Texas
Culinary School Le Cordon Bleu, in Dallas, Texas
Knife Hand Right
Chef will be making us the Guacamole Bacon Burger. Our Guacamole Bacon Burger is made with 100% USDA prime which sets it apart from any other burger on campus and any other burger in Provo. We're the only place on campus that serves fresh made guacamole. We make our guacamole several times a day so anytime you get it it's never older than a couple hours old. Being from Texas I ate a lot of TexMex which means a lot of guacamole and lightly spiced and typical TexMex type entrees so having guacamole here remind me a little bit of home.
How old were you when you started cooking?
I was 14 when I started cooking professionally in restaurants. First restaurant was a little family owned restaurant in McKinney, Texas called Beef'O'Brady's. It's actually a chained based out of Georgia. But they had six restaurants in Texas and one of them happened to be in McKinney.
What made you get interested in Culinary arts?I love to eat. Everyone loves to eat. My favorite subjects in school were always choir, theater, and art. I really strove to do something with that in mind and I grew up with the understanding that "If you love what you do you never work a day in your life." Although that's not entirely true, I knew I wanted to do something in an art capacity. There's a difference between a cook and a chef and the big difference is that a chef sees food as art, everything from plating, color, and presentation to the flavor, the way that things mix as they're cooking and they all come together as a finished product. It's like the movie Ratatouille how they eat the two things and it creates something totally different. It's always been beautiful to me. Then, there's the simple fact that I can cook anywhere in the world, I don't need to worry about a job opening up, someone is going to need someone to cook so it seemed like a smart plan.
What's your favorite meal to cook?That would be rack of lamb. I sear mine and a panko herbed crust and then bake it in the oven until it's medium rare and I serve it over potatoes and fried kale and pine nuts with jalapeno jelly as a sauce.
The remarkable thing about chefs if we actually don't eat dinner a lot. When you spend all day around something you don't want it when you get home. So most nights when I get home I make myself a bowl of cereal.