Our Friend of the Week - Jeff Banker
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Your City: San FranciscoJeff’s What – “Like all young cooks, I’d say The French Laundry Cookbook. It was the first book that really discussed technique and the pictures were amazing. It opened my eyes.”Introduced by a mutual friend, GP got to know Jeff when he catered a dinner at her house last year. Since then he was our chef at the first What Love Lunch and was kind enough to share the recipes he wowed us with that day. Read The What Love Lunch recipes here.
FRIEND OF THE WEEK: 11 QUESTIONSCOMPANY URL: BAKER & BANKER
Nickname Don’t have one.
What’s your short story? My mother instilled a passion for food that has been my primary driving force as a chef since I was a young boy. I loved to cook from a very early age and knew that I wanted to be a chef by the time I was 12. I began working in professional kitchens when I was 15. I worked around great kitchens primarily in California, attended the Cordon Bleu in Paris on a scholarship, worked at Michelin 3 star Lucas Carton while living abroad in Paris, returned to the U.S. and opened a successful restaurant with my wife called Baker and Banker, and then sold the restaurant to spend more time with my kids while they were young. Which bring me to my current chapter – I offer bespoke catering services to discerning high-end clientele.
What’s your jam? I’d have to say Chip Away at The Stone by Aerosmith.
What motivates you? I'm only as good as my last meal. I can always strive to be a better cook and chef.
Who do you think you’d have great friend chemistry with? Mario Batali. I think he is awesome at what he does and we like the same music. Seems like a cool guy.
What qualities do your favorite friends have in common? A great sense of humor.
What’s the smartest, most inspiring, awesome thing you’ve read, watching or listened to? Like all young cooks, I’d say the French Laundry cookbook. It was the first book that really discussed technique and the pictures were amazing. It opened my eyes.
What whets your appetite? I love to travel and explore new cuisines. I always take cooking classes to help really understand a culture’s food mentality. I love a great aged bourbon. Japanese food is my favorite style cuisine.
What’s next on your To Do List? Travel to Spain and visit Barcelona and St. Sebastian.
How are you friends with Gina + Amy? I know both Gina and Amy through my catering business. They are both huge fans of my work and are awesome clients to work with.
What's the single best piece of advice you've ever received? My father once said: “Don’t worry, if you wait at the bus stop long enough another bus will eventually come”. In other words, there will always be another opportunity.