Today we’d like to introduce you to Brandon Lockett.
Hi Brandon, thanks for joining us today. We’d love for you to start by introducing yourself.
I didn’t start cooking until a year after I graduated college, but I’ve always been a fan of chefs and watching my father cook. It stuck with me throughout the years. It gives me a chance to flourish my creativity through food, and make people happy. That’s all I care about. Culinary elevation and producing smiles through good food. I got my break in the “high end” culinary world when I got offered a job at Bar Margot in the 4 seasons. There I developed my craft and elevated as a chef, which landed me a sous chef job here at Rosé French Bistro.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Not at all. It took a lot for me to not give up because this career is not for the weak. The mental struggles are the toughest part, but you have to keep going in order to be successful in the culinary field.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I cook, it’s what I do, it’s what I’m best at. I don’t really specialize in anything specifically, I just really love cooking any and everything. I love making things that I’ve never had before. One thing that stands out with me though is that I don’t compile my recipes off taste but off smell. I smell my seasonings and herbs, and that’s how I determine what I’m going to cook. I love aromatics. I can’t count how many times I’ve made a dish and let my peers try it before I even taste it. I’m not cocky, but I’m very confident in what I do, so when I know it’s good, it’s damn good.
How can people work with you, collaborate with you or support you?
My Instagram is how people can see my work or get in contact with me @_cznd_
Contact Info:
Image Credits
Kimani George
