Introducing Next... Hello. Please introduce yourself. My name is Brandon Perry, I am a Executive Chef from Nova Scotia Canada, I am educated in all sectors of the hospitality industry, I am not just a certified chef, but also a sommelier, and a mixologist, certified ships cook, hold a masters certificate in Fusion cookery, the only one in Canada too, as well as the author of 4 books, several Brutal Death metal bands, as well as a jazz fusion group. How are you today? I am doing great, relaxing, and enjoying a common foggy What is it that you do? I am a Chef, Author, drummer, music and computer programmer, spoken word artist, and model. What is Fusion Cuisine? Fusion Cuisine is, in basic terms; a method of cooking not based on one type of cookery or one certain type(s) of cookery methods, but is the basic idea of all modern cookery(s). What is your favorite cooking method? There are too many to name, but I love quite a bit to flambé, the perfect uses of cream-based sauces as well as highly seasoned foods, seeing how I tend to try making my foods have such characteristics; and I also use a lot of molecular gastronomy, for example the use of foams, and other techniques I created. What is something that people wouldn’t know about your band just by looking at you? Well many people won’t understand that I’ve always been a metal head, and technical guy in basically every way, as well as they see me as just some skate boarder kid, cause I am 22 and now one takes young people seriously I find, in metal nor professional cookery, so I believe that people see something and think nothing of me when they see me, unless they know of my work, then they are usually devotes. Do your recipes come from memory or do you improvise as you cook? I always Improvise, the main reasoning behind it; is that it is more a expressional venture and not so much a…how you say…manual based cooking, where all you would be doing is whatever someone tells you to do instead of like…your own shit, which sucks seeing how that’s not the way of the artist at all. What really grinds your gears? Just about everything grinds my gears really, my food supplier being a moron and never doing anything right, Nova Scotia’s limited and usually bad produce, cooking shows that have the cooks face in it more than food and people thinking that they can cook because they have a limited idea of how something should be done, for example, al dante’ , everyone says that word now when people talk about pasta but the stupid thing about it is that no one knows how to do it anyways, and even if they do still usually cant the right way. I hate employers, who lie, that don’t know what they are doing at all, that lie and cheat out customers and lie to everyone to make a buck; who basically do this to only satisfy greed and social standings in society rather than any artistic intention what’s-so-ever, and most of the chef’s who work in large hotels with their clip board scared to break a fucking nail, fuck chef’s from England who scream like little girls all day long-I knocked my fucking chef out in Banff, why won’t someone give me a fucking show to say fuck every five fucking seconds, I won’t fucking throw pots and pans bro, I’ll throw people, and plus I am a way better chef than anyone on t.v. , and at least I can teach people; but I guess I don’t have that proper accent for the masses for couch potatoes to love, I guess Canadian French accents aren’t in right now-Haha. You also do kitchen consulting? Yes, I have been doing it for year’s seeing how I needed to in college because of the fact that I needed to like…pay my rent, so now I’ve been a Chef consultant for several business upwards of 80, and most places I do in fact consult for are some way become my new endorsement’s, its weird, but I guess they liked me enough, seen how serious I take cookery and my industry and how I carry myself and don’t take shit from people. You have the opportunity to write a newspaper headline that will be read around the world…what do you say? Extra Extra! Read all about it! People finally wake up to the fact that Michliean stars are useless seeing how they are a tire company and they admit today that there is no way anyone should give a shit about what they say about food seeing how they are only a fucking tire company! (Ironically this would be the only good news in the paper seeing how there is never any good news almost…) Where do you see yourself in 5 years? 3 more degrees, and contacted a pastry chef from New York who worked at Le Bernadine (Best restaurant in NYC for like ever now…) , Le Crituqe, ect, ect… to be able to teach me pastry arts properly seeing how all the schools from Nova Scotia suck and the hotels ( as well the scene) suck even harder. Posing for play girl-seriously, playing in more brutal death Metal bands and finally getting my fucking drum endorsement(s)-you all know who you are, making a few horror movies; cause they are awesome, getting married, putting out more books, spoken words, comedy disks, maybe doing a tour of either or-or both, cooking DVD’s and a few special hilarious surprises! What has been your proudest moment this far? Every day I get more and more proud, seeing the way I grew up…and where I come from, I should not have done anything with my life, so every day I am still alive, and doing something new and interesting helping new chef’s as well as people and my industry, I am proud. You have written four books, been a drummer for three c.d.s in death metal band and is a spoken word artist... where do you find the time? Coffee. Say something to inspire the people who would like to pursue a career as a chef. The industry sucks when you first get in it, so contact me, and I will always help you, I am a chef, but I am a mentor, I achieved more at 22 years of age then most chef’s and cooks do in their whole lives, so I want to use this blessing to help chef’s. Thank you Brandon! You can check Brandon's many different talents out at the following links... http://www.myspace.com/533427336
Fusion chef: Brandon Perry
http://www.chefdb.com/nm/23506
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