BEYOND THE CONDIMENT with Chef Brandon Collins
Athleisure Mag|December 2020
When it comes to food, we all have our favorites from sides, entrees, desserts, sauces and more. We caught up with Chef Brandon Collins who is the Mustard Sommelier of Maille, a heritage Dijon brand which also includes an assortment of mustards, vinegars etc. He told us about what his job entails, how he stays up on mustards and their variants as a whole and also shares the culinary history of this brand! He also provides insights into the healthy aspects of it as well as how it is more of a condiment and a phenomenal ingredient to use when cooking a number of your favorite foods or even enjoying it with quality ice cream!
BEYOND THE CONDIMENT with Chef Brandon Collins
ATHLEISURE MAG: So when did you realize that you wanted to be a chef?

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!

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