Food Film: The FCI Interview & Brunch Appetizers

28 Nov

with Brandon Maya

Welcome to appetizers 101. Thanks to The French Culinary Institute (FCI), you can watch how to make a killer brunch appetizer, salmon croquettes with quail eggs, and get a few chef techniques along the way. Enjoy the brunch, the french techniques and take a sneak peek at my interview about catering, food media and art on The French Culinary Institute’s blog, The Hot Plate (FCI interview sneak peek, below). Enjoy!

Recipe: Salmon Croquette with Quail Egg Appetizer 

Interview: A Spoon in Many Pots with Brandon Maya Johnson

Interview Sneak Peek: Taste a few snippets from my interview, A Spoon in Many Pots, with The French Culinary Institute…

Brandon Maya Johnson
Program: Classic Culinary Program, Evenings, March ’09
Age: You don’t get this without a martini.
Hometown: Washington, D.C.
Current City: Brooklyn, New York 

The French Culinary Institute: What have you been doing since you graduated?
Brandon: “Food media and catering is my life and love. Since graduating, I’ve catered for Danny Meyer’s Union Square Events, I’ve tested recipes for Saveur magazine, and I’ve consulted and written for the Cooking Channel’s, Food Network’s and Saveur Magazine’s websites. I also do chef instructing for Share Our Strength. If you’d ask which is better, I’d say, “Thank goodness I don’t have to choose.” I am wild about food media and cooking. Although, I must admit, there is nothing more enjoyable than slicing, plating, and flavoring food.”

The French Culinary Institute: You have a spoon in many pots right now. How do you see these various aspects of your career coming together or meeting your ultimate goal…which is?
Brandon: “My goal is to use food to fuel various creative avenues. The cooking and media experience blend beautifully. I can cook, then share the technique and recipe on the web, just like in the video we did. I have an ultimate goal, but I’m taking it one step at a time. Stay tuned.”

The French Culinary Institute: What are three ingredients you can’t live without?
Brandon: “Bone-in rib-eye, tomatoes, and garlic (and seafood!). What can I say? I’m a savory girl!”

The French Culinary Institute: You are going to make a salmon croquette for us today. Why did you choose this particular recipe to share?
Brandon: “Thank, Mr. Johnson (my dad) for the salmon croquette recipe. He used to make salmon croquettes for Sunday brunch, and I wanted to make this recipe personal—something that represented my family and my love of creative appetizers. You don’t see brunch appetizers every day, and this is a unique and easy appetizer recipe with good techniques. I hope you enjoy eating it as much as I enjoy cooking it!”

Enjoy the entire interview, A Spoon in Many Pots, here.

Feel free to ask questions and make comments, below. Happy Cooking!

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