Chef Brandon Allen grew up splitting time between New Jersey and Pennsylvania, where he worked in his mother and stepfather’s pizza and sandwich shop. His first foray into cooking came when he was asked to develop an all-vegan menu for the restaurant. This, he said, was the beginning of his foray into cooking.
“I loved food too much to deprive myself of so much pleasure,” he said of eventually giving up the plant-based diet he had started. “I was watching Anthony Bourdain’s show, Kitchen Confidential, and he really turned me around. I brought a pizza home one day and devoured it, loved it – then ate a bacon cheeseburger the next day and never went back.”
Allen said he anticipated either being sick after eating meat again, or having digestive issues, but nothing came.
He studied culinary arts at The Art Institute of Pittsburgh, apprenticing with an Olympic Culinary Team and Executive Chef, Sean Culp. He then moved to Denver, where he met his now-fiancée,…
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