I helped open a pub a few years back and wrote the menu for it, as well as covering every aspect and detail that pertained to building a restaurant kitchen from the ground up. Upon creating the menu, I thought, every pub needs some sort of challenge. This was merely half of the monstrosity that I concocted. It came with 1 lb of fries, then covered in chili and cheese.
I am a former professional chef, restaurateur, wine specialist and cooking class instructor. I have had the pleasure of working for many upscale restaurants under very prominent chefs as I worked my way to the top and began running my own kitchens and restaurants as executive sous chef, chef, and restaurant GM. I have helped build many restaurants and taverns as well as written award winning menus. My work has been featured in places like: Scene magazine, Houston Post and several Austin papers. I have cooked for politicians and celebrities alike as well as been a guest speaker at various culinary arts classes and taught hundreds of novice cooks and children how to create beautiful dishes and the right tools to use. View all posts by girlcheftastes