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| Chef Brooke started her career in the heart
of Savannah, GA where she peeled shrimp and shucked oysters over 6
years ago. Her love of food and desire to surprise led her to be one
of the youngest women ever appointed an executive chef position in
Georgia. From there, she went on to work in esteemed kitchens throughout
Memphis and Nashville, TN. While planning some menus for her favorite “Mima” in Little Rock (who is diabetic), Chef Brooke discovered she wanted to delve deeper into the process of helping people eat better. When she joined the USPCA (United States Personal Chef Association) and started taking classes on nutritional analysis, she immediately knew she made a great decision. Chef Brooke is now a graduate of the United States Personal Chef program, a licensed and insured member of the USPCA, and is actively pursuing more education to serve her clients even better. She holds certifications in nutrition and sanitation accredited by the ACF (American Culinary Federation). |
