For years, I have worked with Charlie both, inside and outside the gym; in classes and in competitions. He has reached out to me to write for the Caffeine and Kilos blog and provide everyone some insight into food and nutrition through the eyes of a Chef. To say the least, this is one of the many times I have felt honored by this great man.
My name is Brandon Gross, and I am currently the Chef de Cuisine at The Chevy Chase Club in Chevy Chase, Maryland. I have worked in many facets of the industry: The Boulders Resort, Red Hawk Casino, Nugget Markets, Rancho Murrieta Country Club, Woodbridge Golf and Country Club, and Bandera. I have held every position in the kitchen, from dishwasher to Executive Chef. Although the kitchens were different, the patrons remained the same. Since relocating to the East Coast and throughout my time on the West Coast, I have cooked for an array of people: families, many athletes, in both local and professional sports, as well as many government officials and Dignitaries. No matter the person, no matter the question, as a Chef, I give each person the time they deserve to understand the food they are preparing and eating.
Throughout my career and with the experiences I have gained, I continue to be an advocate of health and wellness. I also strive to provide my consumers with balanced, healthy cooking by suggesting adjustments in their diets to meet their personal needs. My cooking philosophy focuses on creating dishes that are comprised of local, seasonal ingredients.
My goal for the articles each month is to highlight the impacts that food and nutrition have on your body. I will be sharing recipes, ideas, and techniques, through my love for food. Example topics will include: techniques for cooking different proteins, meal side options and how to design a meal that will incorporate all your nutritional goals. Remember, this will be though the eyes of a Chef, and how I see food in the world of CrossFit and every aspect of weightlifting. I look forward to sharing my thoughts and ideas with you!
Chef Brandon Gross