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Video Mini: Pardon Your French [Technique] & FCI Interview

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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 Video and Interview, The French Culinary Institute blog The Hot Plate - Dresses & AppetizersBrandon 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
Twitter @bmayaj
FacebookBrandon

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

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

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

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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12 Comments leave one →
  1. hungrysofia permalink
    10 am

    Amazing! Love the step by step!

    • brandon maya permalink*
      10 am

      Thanks, Hungrysofia,
      It was a blast to shoot! Stay tuned for more video minis in the future and let me know what recipe you would like to see on camera.

      Peace, Love and Apple Tarts,
      Brandon Maya

  2. Bruce permalink
    10 pm

    Glad to see you give some props to your “old-man” (father) in the interview although he is not even close to being a good a cook as his daughter.
    Luv ya,
    Dad

    • brandon maya permalink*
      10 pm

      Not to have too tender a moment on my blog but I love you, Dad. I learned a lot about websites and integrity from you, thank you.

      P.S
      Maybe I’ll make your fave skinless fried chicken next!

      Peace Out, “Old Man”,
      Bran

  3. 10 pm

    I don’t know a whole lot about technique. But it really looks like you’ve got it. Very professional. Great video!

    • brandon maya permalink*
      10 pm

      Thanks, Muhammad,
      Feel free to try these tricks at home.

      Love, Peace and Lemongrass,
      Brandon

  4. Rocco permalink
    10 pm

    Looks delicious. Well done Brandon! And judging from your interview, you definitely have a spoon in many pots.

    • brandon maya permalink*
      10 pm

      Why, Hello, Rocco,
      Let me return the compliment by saying, what a great name. Thanks for tuning in and keep your eye (mouth) out for more. In the mean time, comment on any recipes you’d like to see and I’ll try my best to get it on tape.

      Love, Peace and Pho,
      Brandon Maya

  5. Mr. Miller permalink
    10 am

    WOW!!!…very impressive!!!!….never saw this coming back in those nccu days!!!!

Trackbacks

  1. Mini Bites: The Sunny Side of Salmon Croquettes & Quail Eggs « Dresses & Appetizers
  2. French Technique: Artsy Tomato Peeling Picture Show « Dresses & Appetizers
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