CHEF BRANDON COLLINS: That’s a long one. I would like to say that I traveled to the South of France and I walked on the beaches and I had these amazing epiphanies, but honestly, the deal was, I grew up in the Midwest and I grew up in Dayton, Ohio. Basically, my Grandmother – both of them, were amazing cooks and I grew up eating really good food and realizing that at the worst times in my life, food kind of brought people together. That really ignited something in me and I realized that being around food always brought us from the farthest walks of life. If my family was away and nowhere near me, unfortunately due to a death in the family or something – everyone could rejoice over whatever plate we were having regardless of whatever we were going through. That kind of really started everything for me.
Not a lot of kids in my area or in my school were going to culinary school to be a chef and the “rebel” in me thought that I wanted to do something that not everyone else was doing. I’m very stubborn, I get that from my mother. When I put my mind to something, I do it. So I started working at a concert venue back home called the Nutter Center which is attached to Wright State University. I worked there and then I worked at Skyline Chili and I loved being able to work when I wasn’t behind a desk or a computer. That’s what really sold me 100% on it! I mean Skyline, I ate that way more then I should have – it’s good stuff!
This story is from the December 2020 edition of Athleisure Mag.
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This story is from the December 2020 edition of Athleisure Mag.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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