George Cram

During Covid I started cooking at home purely out of necessity and lost a good amount of weight. I quickly figured out I really enjoyed cooking not only for my own pleasure but to extend my love to some of my favorite people and it has just kept growing from there. I attended the CIA at San Antonio and graduated with Honors at the top of my cohort. I have worked at several restaurants local to San Antonio and am currently the Head Chef at the Bariatric Counseling Center in San Antonio.

Favorite to make to me means lots of flavor with minimal effort, so with that mentality it’s probably rice cooker hainanese chicken rice or oysters rockefeller. Favorite to make to impress people is probably my gochujang buttermilk brined chicken that is smoked then glazed with gangjeong combining Texas barbecue and Korean fried chicken flavors. I really enjoy working with octopus, even though they are terrifyingly intelligent.

I would like to start doing larger scale pop-ups eventually leading to a brick and mortar, my ultimate goal is sustainability and sourcing local ingredients in South Texas. I admittedly am still learning every day and would use this money to continue my life long journey of the pursuit of knowledge. As a side gig I would love to start a YouTube channel highlighting specific regions of American and eventually world cuisines, showing how food is a universal language.