Chef Brandon Myles Perry

Chef Brandon Myles Perry is a 23 year old Canadian Chef, his passion is Food comes from the world around him and is the author of 6 books, holds a Culinary Art's diploma, a certified ships cook, a certified sommelier and mixologist, and a pastry chef. Chef Brandon has worked at many 2 star Lodges as a sous chef while in Culinary School, after this he then worked for two years as the Executive Chef at a 4 star Inn before becoming a writer as well as a musician and graphic artist as well as a private chef. He has worked with many entertainment personalities- as well in his writing(s) and other some being Tom Sullivan (Evil Dead 1,2, and 3), Calabrese, Ect... multi-million CD selling group's as well as many 3 stared chef's from around the globe, all to name very few examples, he has been a 2 stared Michelin chef before opening his own international catering firm. Chef Brandon also is a humanitarian, where by many of the proceeds of his books goes to feed the homeless, and has gotten entertainment personalities to even give him thanks. “You are obviously a person of high integrity, congratulations for all your success and great intentions, and for your humanitarian activities.” Kay Parker- Former Adult film star- Critically Acclaimed Taboo Series, and New Age Metaphysical counselor and lecturer.

Recipes by Chef Brandon Myles Perry

How to Make it This recipe is a luxury dish I created for a celebrity, who's name I will leave disclosed for now, This recipe is a luxury dish I created for a celebrity, who's name I will leave disclosed for now, This recipe is a luxury dish I created for a celebrity, who's name I will leave disclosed for now, while I was in New York for a visit. The First thing you must do is have good lobster (so stillThe First thing you must do is have good lobster (so still alive and not smelling like fishalive and not smelling like fish-must smell like the deep clean ocean's fresh salty smell) basically poach it till the shells red, then its done, smell like the deep clean ocean's fresh salty smell) basically poach it till the shells red, then its done, smell like the deep clean ocean's fresh salty smell) basically poach it till the shells red, then its done, remove the meat and place it in a bowl.remove the meat and place it in a bowl. After this you must do a super small dice of shallots and wild mushrAfter this you must do a super small dice of shallots and wild mushrooms, cooking them gently ooms, cooking them gently in a bit of truffle oil, then deglazing the pan with some fish stock and allowing it the stock to reduce by in a bit of truffle oil, then deglazing the pan with some fish stock and allowing it the stock to reduce by in a bit of truffle oil, then deglazing the pan with some fish stock and allowing it the stock to reduce by half, then add cream, and let it reduce till thick, finishing with butter and truffle essence if you have any half, then add cream, and let it reduce till thick, finishing with butter and truffle essence if you have any half, then add cream, and let it reduce till thick, finishing with butter and truffle essence if you have any on hand, and season the finished sauce with white pepper and sea salt.season the finished sauce with white pepper and sea salt. After this step puts all the eggs in one dish, use a fork, and then whisk itAfter this step puts all the eggs in one dish, use a fork, and then whisk it-and then heat your pan and then heat your pan with a bit of truffle oil, then put the lobster inside and the cheese then roll it into the frenwith a bit of truffle oil, then put the lobster inside and the cheese then roll it into the frenwith a bit of truffle oil, then put the lobster inside and the cheese then roll it into the french way (cigar shaped) topped with the sauce and garnished with fresh tarragon and Parmesan cheese, around the plate.shaped) topped with the sauce and garnished with fresh tarragon and Parmesan cheese, around the plate.shaped) topped with the sauce and garnished with fresh tarragon and Parmesan cheese, around the plate.

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