Canon & B&C Camera Presents


"I found love for cooking at an early age - watching cooking shows with my dad on PBS and watching my mom cook Vietnameese dishes." - Ron, The Punk Rock Chef


"The Punk Rock Chef"

Graduated from The Hallmark Ins Of Photography in 1996. Work in the field of Family, Pet, Commercial, Band, and Food Photography. Grew up in Shaftsbury VT right outside of Bennington. First job in food I was working in. Deli at the Shaftsbury Counrty Store making salads, sandwiches and fried chicken.


Canon EOS Rebel T6 DSLR

Built-in Wi-Fi and automatic  ‘Food Mode’ preset.

Promaster Still Life Studio

Two LED light banks with mounting hardware.

The Punk Rock Chef's


"Photo tip: don't be afraid to make a mistake, hold your camera properly, and buy the equipment that is right for you!" - Ron, The Punk Rock Chef

All the RAGE Beef Short Ribs

Preheat oven to 200.

Generously season the short ribs with kosher salt and cracked black pepper. Using a deep sided roasting pan , start heating on the stove top with olive oil. Sear the short ribs on all sides.

Cut 2 cloves of garlic in half and place in pan with the cut side down. Add 2 TBSP of tomato paste. ( I use the one that comes in a tube)

Add one bottle of a good red wine 750ml ( if you wont drink it don’t use it) to deglaze the pan.Bring to a boil. Use a wood spoon to scrape bits off the bottom of the pan. Reduce to the wine reduces about half. Add about 4 cups of beef stock till ribs are almost covered. baste the ribs, add 4 sprigs of thyme and cover with foil.

Place in preheated oven for 4 hrs baste short ribs every hour.

About 30 mins before the ribs are done start cooking start crisping up some cut up pancetta or good thick cut bacon. once crispy let drain on paper towels. This will be part of the garnish.

Once ribs are done transfer to a plate and tent with foil. squeeze out the cloves of garlic in t the sauce and skim the fat from the sauce cook for about 15 mins till the sauce reduces. Then strain through cheese cloth.

Plate the short ribs pour some sauce on top  place crispy bacon or pancetta ontop and sprinkle with fresh parsley.

I usually serve this with on top of mashed potatoes and roasted root vegetables


Bacon Jamming Cups


Quick and easy appetizer 

To make the Bacon Jam:

Use 8 strips of good bacon. I cook my bacon in the oven I wrap my tray in heavy foil the place a cooling rack on top don’t worry if the bacon touches each other cook at 375-400 for about 20mins till bacon is good and crispy. once done place on a plate with paper towel to soak up the extra grease. And yes please save the bacon grease in the pan you can always cook with it later.

Once bacon is cool use hands or a knife and crumble the bacon.

In a small sauce pan add 1/2 cup of Apricot preserves and 3 TBSPS of Apple cider vinegar cook till apricot preserve and apple cider vinegar start combining. Add bacon crumble reduce heat to lower and simmer for about 10 minutes... Be careful if you wait for a taste this be be hot!

Heat oven to 350

Using frozen phyllo cups

Lightly grease your baking sheet. I use Pam baking spray

Fill each cup with about a teaspoon of brie cheese then a good amount of the Bacon Jam to cover the top.

Bake for about to-13 mins till the cups are golden brown and the cheese is bubbling. Take out of the oven and add a sprinkle of fresh thyme and serve warm.


General Punk Chicken


I use boneless chicken thighs cut into chunks  I use about 1 1/2 pounds

Whisk 3 egg whites

1 teaspoon of soy sauce

Pinch of black pepper

Toss chicken in mixture cover and our put in fridge for 2-3 hours


1/2 cup hoisin sauce

1/4 cup rice wine vinegar

4 TBS  soy sauce

1 TBS dark soy sauce

3 TBS light brown sugar

1 1/2 cups chicken broth

1 TS tomatoes paste

2 TS corn starch


Whisk together

Coat chicken in corn starch salt n pepper deep fry till crispy let drain

In wok add 2 tbs oil heat add 4 cloves of garlic chopped 3 TBS fresh ginger

amount of chilly peppers of your choice cook till you can smell all of the

spices. Add cooked chicken and toss till well mixed... Add sauce toss till

well coated cook on medium heat cook till heated through once finished all green scallions.


Moshing Salt N Pepper Rosemary Honey Wings

Toss wings in 3 TBS of oil.

Sprinkle with fresh cracked black peppers and sprinkle with koser salt.


Preheat grill 350

Grill wings till golden brown and crispy about 15 to 20 mins.

Watch wings and turn often.

To make the Honey Rosemary use.

1/2 cup of good honey

1 teaspoon fresh cracked black pepper

1-2 sprigs of fresh rosemary

1 TBS of h20

cook over medium heat for 5 mins stirring occasionally 

Discard rosemary

Use as a dipping sauce or pour some over wings and toss till well coated.


Punk Rock Graffiti Bars

For the Cake:

1/2 cups of soften butter

1 cup sugar

2 eggs

1 1/4 cup flour

1 teaspoon salt

4 teaspoons baking powder

3/4 cup milk

1 teaspoon vanilla

Cream butter and sugar

add eggs and beat together

Add dry ingredients 

Add milk and vanilla 

mix well and let sit for 10-15 mins

Pre heat oven 350

Line 9x9 pan with foil and spray with baking pam

Add 1/3 cup of fruity pebbles to the dough mix well

Add about 2/3 cup of the dough to the 9x9 pan and press firmly 

sprinkle with white chocolate chips

Pour small can of condense milk over the top evenly and add rainbow sprinkles

Add the rest of the dough over the top and press into place.. add more sprinkles

Bake for 35-45 mins

Cool before cutting.


Las Vegas Sunset


1.5 oz of Pineapple juice

4.5 oz of OJ

Add to glass mix well

Top with tonic water

Using the back of the spoon cascade the grenadine syrup (to your liking)

Garnish with orange and lime slices and high quality maraschino cherries and pine apple



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