Brandon Gross, Executive Chef, Columbia Country Club, Chevy Chase, Md., believes his team has a responsibility to be ambassadors of their craft.
As the newly named Executive Chef of Columbia Country Club in Chevy Chase, Md., Brandon Gross is both experienced and capable. Prior to taking his new post, he served as the Executive Sous Chef of The Metropolitan Club of the City of Washington (D.C.) for more than three years, where he launched charcuterie and bbq programs, spearheaded numerous popups and themed events, and more.
- You’d be surprised to learn that I’m fascinated with history, specifically with the WWII era in our country.
- If I could trade places with one chef, it would be Chef Blake Wetzel of The Willows Inn on Lumi Lumi Island in Washington.
- One of my most memorable meals was on a plane with Vincent Horville on our way to Seattle for the Chef to Chef Conference. We packed enough of our own charcuterie and cheese to serve about ten people. We sat there for the entire flight and enjoyed every bit of it, with copious amounts of red wine.
- My last meal would be my mom’s cheesy spaghetti. It’s very simple but oh-so-good.
- My worst culinary creation was the time I used a flavored oil (herbs de province) in a brownie recipe unknowingly. The smell was horrid. The taste was even worse.
- My favorite junk food is sour gummies of any kind.
- If I wasn’t a chef, I’d love to be a marine biologist. I love the water and I’m fascinated by what is beneath it.
- I knew I wanted to be a chef when I couldn’t stop asking questions about why dishes are prepared the way they are. The process has fascinated me since early on.
- The most ridiculous member or guest request I’ve ever had was ordering beef stew, no sauce, on a plate.
- I love being a club chef because through food you get to create experiences and memories that members keep with them forever.
- When I’m not in the kitchen, I’m BBQing, smoking and curing meats.
- My biggest mistake when I first started as a chef was cutting corners. I tried to do things too fast and get them done before anyone else. I did not respect the process.
- If I were stranded on a deserted island, I’d want these foods with me: Mongolista pigs (one female and one male to reproduce); Guajillo chili plants, to grow the chilis (I also love the flavors they bring to foods and their versatility); a case of High West Campfire (it is by far my favorite whiskey); and a massive supply of duck fat, to be able to confit, cure, and cook with.
- I cook spicy chicken noodle bowls at home, but I’d never cook them at the club.
- If I could have dinner with one person, dead or alive, it would be Anthony Bourdain. His insight into food and culture and how it works together would be the topic of conversation. He really took the time to understand how culture created regional foods all over the world.
- The most valuable piece of advice I’ve ever received was, “Don’t try to please everyone with your cooking; stay true to yourself.”
- My favorite celebrity chef is Rene Redzepi, because of how he has impacted the world’s view of food.
- The most important thing in my kitchen is camaraderie. Seeing a kitchen work together as one cohesive unit is truly remarkable.
- I want to learn more about sustainable farming, because it’s such an integral part of our business.
- My favorite ingredient is the Mogonlista pig. American Wygu is the most overrated ingredient. Lemon is the most undervalued ingredient. I detest mayonnaise, and I can’t live without duck fat.
- The rules of conduct in my kitchen are that we are ambassadors of our craft—so honor it, respect the process and never stop learning it.
- I don’t like to brag, but my BBQ is pretty good.
- My most embarrassing moment in the kitchen was when I forgot half the filets in an oven for an event of 400. They were burnt, and I’ll never forget the look the chef gave me. Luckily the whole kitchen stopped and helped me recover— but most of all, we had enough filet on hand to cover my very bad mistake.
- I’d like to see more club chefs making things from scratch, keeping the younger generation of cooks honest to our craft.
- My favorite book is Food and Beer by David Burns and Jeppe Jarnit Bjeroso.
- My dream vacation would involve laying on a beach listening to the waves with my wife.
- My favorite movie/TV show is Braveheart.
- My favorite kitchen hack is finishing salts. Different types bring out different flavors on different dishes.
- I am motivated and inspired by people who want to learn. They keep us honest to what we do, and they bring energy and eagerness that most often can be felt all over the kitchen.
- The rules of conduct in my kitchen are that we are ambassadors of our craft—so honor it, respect the process and never stop learning it.