I recently had the opportunity to sit down with restaurant chef/ owner of Grange Kitchen and Bar’s, Brandon Johns. A former UofM graduate and Wolverine football player, Johns adds a unique flavor to Ann Arbor’s restaurant scene. Through innovative and eco-friendly culinary creations such as brioche crusted walleye and French fries fried in duck fat, Johns’ ingenuity rises supremely among the monotony of other menus around town.
      Chef Johns began his restaurant career as a waiter during college and quickly moved on to working as a chef at Real Seafood Company in Ann Arbor. He says that by “working hard, showing up, and possessing some skill,” he was able to work toward his desire to become a chef. After learning that he had a passion for working with food, Johns moved to New York City to attend the Institute of Culinary Education.  He claims, “It was one of the best decisions I ever made.” This definitive statement highlights the impact that culinary school training had on his future. Johns went on to say that working as a chef in The Big Apple opened many doors for him and gave him numerous connections.  He also commented, though on the grueling almost hazing-like process of working tirelessly for long hours to make salads and other less interesting dishes while working his way up in the restaurant business. With little or no pay to start out, Johns pointed out how much passion he needed to remain interested in the culinary world.