Is Chef Brandon Perry Cape Breton Islands Best Kept Culinary Secret?
By Tilly Rivers
Chef Brandon Perry is the author of 4 chef books, and has a handful of certifications including ships cook, sommelier, mixologist, and a pastry chef after just finishing up with private instruction under pastry chef Josephine Rodriguez,- as well as being an Executive Chef- not so shabby for a twenty two year old. Oh and did we mention that Chef Brandon is also a musician and graphic artist as well? When it comes to passion, this chef is loaded!
Currently Chef Brandon Perry is living and working in Nova Scotia Canada- Vancouver MSM had an opportunity to catch up with Chef Brandon for an interview in “Chef-of-Merit” what follows is that interview.
Please introduce yourself to our readers in a few lines.
BP:
My name is Brandon Perry, I am a chef who lives in Nova Scotia now, I used to cook in Vancouver and Alberta, and have been a executive chef in many places, I have wrote 6 books, and worked with many famous people, Eerie von from the band Danzig, Tom Sullivan from Evil Dead movies fame, Calabrese, Blitzkid, and many others.
What and who inspired you to follow the culinary trail?
BP:
I think that I am inspired by life, the art’s, nature amongst other things, even feelings can sometime inspire me; as well as events that have happened and or I have experienced, as well as the places I’ve traveled.
On your road to becoming an Exec Chef what was your greatest experience?
BP:
Every day I am alive, doing what I do is the best experience of my life, every artist I work with, every book and DVD I make, every time I can create- I am happiest.
When you are on your own time what is your favourite food to eat?
BP: Any high end French food to be honest, any highly spiced meat with super thick rich sauces, you can’t get better then this I find, most chef’s who have a simple meatloaf dinner answer are not French; obviously I am.
Everyone has a favourite snack food---what is yours?
BP:
Chocolate truffles.
In today’s gastronomic world new cooking methods are developing regularly. Is there something that you are a disciple of?
BP:
I am a big user of fancy plating just because it makes it seem as if the chef and or cook really put a lot more effort into the dish right, as well of the concept of reverse engineering foods of traditional views, using taste combinations with interesting plantings and texture pairings.
What is your favourite part of being an Exec Chef?
BP:
My favourite part of being an executive chef is the media attention having to do with my creations, so people can see the different things people do and why, cause I fine it’s easy for someone to eat my food, but a bit more interesting and appreciative for people to be able to understand it and or at least why I did something in whichever way it was done.
Which type of car would best describe your style of cooking?
BP:
A really pimped-out civic from the 1990’s.
Stuck on a desert Island for a month – list 10 items that you would have to have?
BP:
A good knife-I’m endorsed by mesmeriser so my 12 inch chef’s knife, several hard cover note books, pens, cast iron pot and pans, my Wikipipe, picture of my girl friend, several types of seeds for foods and such, fishing rod, an escape plan from the island-if I wanted to back to society, and a haemic.
Describe yourself 10 years from now?
BP:
In 10 years I will more than likely be the exact same as what I am now but hopefully with a bigger and more extensive portfolio, demonstrating the thing’s I’ve done and can do, as well my maturing in it.
What is your signature dish?
BP:
Crispy Frog leg confit, with a rich champagne sauce.
What advice would you give someone thinking about becoming a chef?
BP:
Do something else where the school’s, the mainstream media, the college’s and major and minor hotels and restaurants of every type aren’t lying to you and trying to make you conform/brainwash you to have you sell a certain product that make them more money then what you make and or go in on it ( you’re supposed chef carrier) on your own, and do it the way you want- don’t let chef’s be the chef’s that they are threw you, or your just a puppet.
What last thoughts do you want to leave us with?
BP:
Stop watching the food network and thinking you know how to cook, stop trying to figure things out, and just let them happen, try and be happy, on your own doing what’s practical, and leave the cooking to the professionals.
French Lobster Risotto
1/4 cup olive oil
2 cups lobster meat, cooked and diced
12 crimini mushrooms, thickly sliced
2 tablespoons brandy
1/4 cup shallots, roughly chopped
2 cups arborio rice
1 cup white wine
6 cups lobster broth (see note below)
Salt and pepper to taste 6 ounces chevre
2 tablespoons chive, minced
Directions
Heat 2 tablespoons oil in a medium sauce pan. Stir in crimini mushrooms, and cook, stirring, until lightly browned.
Add lobster meat and cook for 1 minute. Raise heat, stir in brandy and cook, stirring for about another minute.
Remove from heat, and set aside.
Heat remaining olive oil in a large saucepan. Stir in shallots and cook over medium heat until shallots are translucent.
Add rice and stir continuously until all grains are coated and rice is shiny, about two minutes.
Stir in wine. Cook, stirring for two minutes. Stir in half the lobster broth and continue to cook, stirring, Continuously.
When broth is absorbed, add remaining broth one cup at a time.
When only one cup remains, stir in lobster/mushroom mixture.
Season with salt and pepper to taste.
When all liquid is absorbed, turn risotto into a serving bowl and gently fold in cheese. Sprinkle with chives.
Serves 7- If you wanted to add cream, a little bit in the end for more texture, to make it even more French you know, that would be great too.