Today we’d like to introduce you to Brandon Brooks.
Hi Brandon, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I found the love for cooking at a young age. As a young teenager I began studying my mother in the kitchen. Several comfort foods I remember watching her put together. Lasagna, Tuna Casserole, Meatloaf, Salmon Croquettes and the whole nine yards. So all that became a motivation to me to follow in those footsteps.
Fast forward after graduating high school I enrolled in the Le Cordón Bleu program out here in Portland Oregon. And in 2004 I graduated with a degree in Culinary Arts and the rest is history
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Smooth road? Ha! More like a rocky road with many potential holes. It’s been extremely difficult along the way but being from the city of Chicago, you know how to hustle and keep the dream alive and keep aiming for your accomplishments.
One of the struggles I’ve had to overcome is people who say they want to invest in you but it’s just them talking out their necks. Another problem I’ve encountered is loans and phony promises from non profit organizations who say they’ll help me with my business loan but end up being fraudulent. So my hopes goes up in flames every time. That’s why I’ve learned to not trust these non profit companies and lenders
We’ve been impressed with A Tribe Called Chef, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
As a private chef I specialize in cooking inside homes or facilities for any kind of event. I’ve been a personal chef to 3 NBA Players and 1 NFL Player. I’ve catered several weddings and various special occasion events.
My cuisines differs from others is because it’s southern cuisine infused with Mexican cuisine. Combining both cultures of foods have made an impact in my career as a chef.
I always take advantage of every single event I’m hired to cater because the main goal is to satisfy every single customer and their bellies haha!!! .
All the best times I can recall catering and being a private chef is stepping back and watching the joyful facial expressions on the people’s faces as they take one bite after another of my food. That brings me joy.
What’s next?
Future is bright. I mean I don’t have a crystal ball in my hands but I do believe if I stay the course and be consistent in my journey more opportunities will come my way.
*So in the meantime I’m working on doing more YouTube tutorials on dishes I’ve been working on.
*A cookbook I’m working on as well. Just trying to find the right photographer and publisher.
And during the spring and summer seasons I showcase a small menu of my choice at the local Portland farmers markets and I’m still taking taking on catering events for all types of parties, weddings and festivals.
Contact Info:
- Instagram: @mrbrandoncooks
