WSO Elite Modeling Package

  • 6 courses to mastery: Excel, Financial Statement, LBO, M&A, Valuation and DCF
  • Elite instructors from top BB investment banks and private equity megafunds
  • Includes Company DB + Video Library Access (1 year)

Comments (57)

  • Analyst 1 in IB - Gen
Sep 13, 2021 - 5:29pm

Yes, I wish I had time to use them. WFH has made it better though in this regard.

Sep 13, 2021 - 5:39pm

I've watched a lot of cooking shows. Chefs I like: Gordon Ramsay, Curtis Stone.Β 

"If you always put limits on everything you do, physical or anything else, it will spread into your work and into your life. There are no limits. There are only plateaus, and you must not stay there, you must go beyond them." - Bruce Lee

Most Helpful
  • Analyst 2 in ER
Sep 13, 2021 - 6:15pm

I love cooking. During quarantine I tried to expand my recipe base and tried a lot of new things. I still have a lot to learn, but I now usually prefer cooking to getting takeout.

A few important things I have learned so far:

  • Don't be afraid of heat - I was scared of burning/overcooking things with high heat from being told for years not to turn the stove up that far, but often times this is how you create an awesome sear/fondΒ 
  • Don't be afraid of salt - there is a huge war on sodium rn but research has shown that other factors are much greater contributors to hypertension. Also salt/MSG brings out flavor
  • In the same vein as salt, don't be afraid to season liberally. This sometimes means using way more than you think you needΒ Β 
  • Chicken thighs are superior to chicken breast in pretty much every way (flavor, texture, cookability) besides fat content (if you care about that)
  • Butchering your own chicken allows you to save money and also gives you access to the bones and other undesirable areas of the bird which you can use to make your own stockΒ 
  • Raw garlic is far better than minced garlic in a jar or granulated garlic (with the exception of maybe dry rubs) even though its kind of a bitch to process
  • Garlic flavor can also be adjusted dramatically not only be the volume of garlic used, butΒ  also by when you decide to integrate the garlic during the cooking process. Adding it later on increases the garlic flavor, but be careful as its easy to overdo it and just end up with a bitter dish
  • Growing your own aromatics can be fun and they are noticeably better tasting/more fragrant than that of which you can buy in the storeΒ 
  • Typically you can make things taste interesting/good if you combine certain flavor profiles. I.e. acid and fat, sweet and spice, etc.Β 
  • Roasting vegetables is a game changer - idk about you guys, but i grew up on steamed/boiled veggies and it made me hate them. Roasting with olive oil and spices make them so much more appealingΒ 
  • Associate 2 in RE - Comm
Sep 14, 2021 - 9:40am
  • Don't be afraid of heat - I was scared of burning/overcooking things with high heat from being told for years not to turn the stove up that far, but often times this is how you create an awesome sear/fond

This 100%, especially with proteins. You can develop amazing flavor profiles just by increasing the heat.

Learn More

300+ video lessons across 6 modeling courses taught by elite practitioners at the top investment banks and private equity funds -- Excel Modeling -- Financial Statement Modeling -- M&A Modeling -- LBO Modeling -- DCF and Valuation Modeling -- ALL INCLUDED + 2 Huge Bonuses.

Learn more
Sep 13, 2021 - 7:47pm

I love to cook. It's a creative outlet for me and I have a ton of fun doing it. Probably the thing I'm most proud of really. There are a lot of shortcuts you can take, but the extra effort you put into a dish really shines and it's a fantastic way to show people that you care. It doesn't have to be rolling out your own pasta dough, it's honestly as simple as taking the time to make sure that all your veggies are the same size so they cook uniformly.

I really hope this thread gets some traction and we get to talk about cooking more.

  • Analyst 2 in ER
Sep 13, 2021 - 9:38pm

I agree. Cooking has become one of my passions and it is such a simple way to have something to look forward to ever dayΒ 

  • Analyst 2 in ER
Sep 13, 2021 - 9:53pm

I've never tried the air fryer, but am curious. Do you view it as a substitute for traditional pan/deep frying, or something entirely different?Β 

Sep 13, 2021 - 10:14pm

It complements it, and does substitute pan-frying or roasting for a lot of things. Takes less energy and is easier to clean up. Ridiculously easy to do something like asparagus closer to the coils and salmon on another rack, chicken especially comes out really well imo. It's not a substitute for things like cooking steaks, but it does work for a good amount of things, especially if you have a pretty small kitchen I'd say.

Quant (ˈkwÀnt) n: An expert, someone who knows more and more about less and less until they know everything about nothing.

  • 1
Sep 13, 2021 - 8:04pm

Yes. Learned to cook from my father when he was still alive. He was former military, so stationed around the world and he learned from the locals.

No pain no game.

  • 2
Sep 13, 2021 - 9:35pm

not very good but trying to improve

I force myself to try and "catalog" a new recipe each week, while cycling through the old ones until I become good at them (the cycle is simply adjusted according to the season)

have about 30 down but that's nothing compared to even some amateur cooks who can pull off hundreds of different dishesΒ Β 

Sep 13, 2021 - 9:42pm

Change up the seasoning and sides and those 30 become 90. It's remarkable how much you can do with chicken thighs and a marinade. Recipes are a great base and jumping off point for free styling. Learn it, modify it, make it your own

  • Analyst 2 in ER
Sep 13, 2021 - 9:51pm

This is so true. Chicken thighs are extremely versatile and take well to many different types of marinades/brines. Once you get down the basics of tenderizing your chicken and infusing flavor its amazing how enjoyable it can be day after day. I have about 10 different rubs/marinades that I rotate through that are super easy to pair with various vegetable/starch combinations. The possibilities are endless

Sep 13, 2021 - 10:09pm

Thanks - I agree completely.

"If you always put limits on everything you do, physical or anything else, it will spread into your work and into your life. There are no limits. There are only plateaus, and you must not stay there, you must go beyond them." - Bruce Lee

Sep 14, 2021 - 12:25am

If I cook, I eat too much. I try not to have food at my place (order uber eats or go grab food outside), other than some healthy snacks - this way I'm not tempted to shove my face with food at night.

Sep 14, 2021 - 2:06pm

I can cook Manuchan Ramen lol... probably need to start looking into healthier options soon though.

Array

  • 1
Sep 14, 2021 - 2:10pm

Honestly ramen with just an egg over easy on top is money.

"If you always put limits on everything you do, physical or anything else, it will spread into your work and into your life. There are no limits. There are only plateaus, and you must not stay there, you must go beyond them." - Bruce Lee

  • Prospect in PE - LBOs
Sep 14, 2021 - 2:32pm

My family and friends consider me a great cook. When I was four years old, I learned to make fettuccini and tomato sauce from scratch with my grandmother, while my grandfather provided tomatoes and basil from his garden for the sauce. When I was eleven, I cooked a lemon meringue pie for Easter Sunday and Beef Wellington for Christmas dinner, the latter being a recipe that I made with very little help from my mother. When I was sixteen, I cooked my first risotto with my mum, creating a recipe that we have adapted with both chicken and seafood. From the age of fifteen to the present, I have prepared an excellentΒ tiramisΓΉΒ on holidays and occasional birthdays. Finally, as of 2 March 2021, my twentieth birthday, I learned how to make Bananas Foster for the first time. Everything on this list, and those that I have not included, were excellent in both taste and presentation.

Sep 14, 2021 - 2:37pm

Wow bro sounds awesome - yeah good cooking skills are great to have. Moments we spend with others around food are very memorable, especially if it is a well executed meal.

"If you always put limits on everything you do, physical or anything else, it will spread into your work and into your life. There are no limits. There are only plateaus, and you must not stay there, you must go beyond them." - Bruce Lee

  • Prospect in PE - LBOs
Sep 14, 2021 - 2:56pm

Isaiah, your words are definitely true. In my family, we have always valued food as the greatest gift we could offer one another, so it makes me happy to see that people can enjoy the great skill of cooking as much as I have. Thank you very much for creating this great post!

Sep 14, 2021 - 6:46pm

My favorites are steak (filet mignon), salmon (bourbon marinade), broccoli, asparagus, stir fry, mashed potatoes.

"If you always put limits on everything you do, physical or anything else, it will spread into your work and into your life. There are no limits. There are only plateaus, and you must not stay there, you must go beyond them." - Bruce Lee

Sep 14, 2021 - 6:48pm

jonjonsnow

Girl must love you a lot

Yeah I didn't tell her I knew how to cook until one day she cooked really bland chicken and it was so bland I had to recook it and then she found out.

"If you always put limits on everything you do, physical or anything else, it will spread into your work and into your life. There are no limits. There are only plateaus, and you must not stay there, you must go beyond them." - Bruce Lee

  • Prospect in PE - LBOs
Sep 14, 2021 - 7:15pm

Unfortunately, I've never had too much luck with the ladies. Having suffered from multiple emotional disorders and other disabilities, I was always considered the "outcast" or the "special kid" from kindergarten to my senior year of high school, and it didn't take much effort for people to be turned off at anything I did. I've only had a successful night with one special lady, for whom I cared very much, on the night of my senior prom. Ever since, nothing's been good.

Sep 14, 2021 - 7:29pm

Yes I enjoy cooking. I'm not really into making big meals. I'd rather maximise the taste:time ratio. A great YouTube chef that inspired my cooking style is Kenji Lopez Alt. Would highly recommend his channel for anyone getting into cooking. His food is orientated around quick and tasty meals from around the world, he's also an extremely knowledgable guy.

Sep 14, 2021 - 9:52pm

Nope, my goal in life was to make enough money I could just order meal delivery for the rest of my life.

Cooking sucks.

Yes I know I'm a woman. Make your own damn sandwich.

Currently: future psychiatrist (med school =P) Previously: investor relations (top consulting firm), M&A consulting (Big 4), M&A banking (MM)
  • 3
Sep 15, 2021 - 4:19pm

I make a pretty good cotoletta tbh.

Never discuss with idiots, first they drag you at their level, then they beat you with experience.

Sep 15, 2021 - 10:38pm

Aut reiciendis magni eum omnis. Ea qui saepe asperiores nobis reprehenderit magnam. Dolorem similique magni corporis dolorem necessitatibus accusamus. Delectus tempore est voluptatem cum iusto nisi labore. Unde deserunt qui sint consequuntur voluptatibus.

Et voluptatem iste voluptatem quod. Ea sed enim impedit et. Corporis neque nihil error delectus esse.

Inventore doloribus cupiditate reprehenderit ullam. Accusamus iure minima fugit aut tempore. Sed ut quas et.

Sep 16, 2021 - 2:34pm

Tempora nam fugiat quo deleniti non laborum veniam. Ut quis blanditiis libero a veniam recusandae. Et suscipit hic aut.

Aut voluptas est architecto eum velit. Architecto eius et nihil nemo atque accusantium recusandae. Quae omnis sint iure aliquam id. Facere tenetur qui pariatur alias tempore doloremque eaque.

Nulla repellendus dignissimos facilis est corrupti aspernatur. Numquam commodi quod et enim. Ut numquam sit fuga quibusdam totam quos ducimus. Eveniet ullam voluptas quo dicta nemo consequuntur suscipit tempore.

"If you always put limits on everything you do, physical or anything else, it will spread into your work and into your life. There are no limits. There are only plateaus, and you must not stay there, you must go beyond them." - Bruce Lee

Start Discussion

Total Avg Compensation

September 2021 Investment Banking

  • Director/MD (10) $853
  • Vice President (39) $363
  • Associates (220) $232
  • 2nd Year Analyst (135) $154
  • 3rd+ Year Analyst (30) $147
  • Intern/Summer Associate (103) $143
  • 1st Year Analyst (487) $135
  • Intern/Summer Analyst (377) $82