Hometown: Los Angeles, CA
Profession: Co-Executive Chef and Co-Owner, Hudson House (Redondo Beach, CA) and The Tripel (Playa del Rey, CA)
Culinary Education: No formal culinary school; learned in the kitchen
Favorite Simple Winter Recipe: Crispy duck confit with wild mushroom bread pudding and caramelized brussel sprouts
Profession: Co-Executive Chef and Co-Owner, Hudson House (Redondo Beach, CA) and The Tripel (Playa del Rey, CA)
Culinary Education: No formal culinary school; learned in the kitchen
Favorite Simple Winter Recipe: Crispy duck confit with wild mushroom bread pudding and caramelized brussel sprouts
Brooke is a self-taught chef who started her culinary career at age 15 as a teacher’s assistant at the Epicurean Institute of Los Angeles. At age 18, she started working as a pastry assistant at Fenix at the Argyle Hotel, and was soon noticed by Chef Ken Frank, who invited her to work in the savory kitchen. Brooke moved onto the acclaimed restaurant Michael’s in Santa Monica, where she became Sous Chef within a year. After a brief internship at the celebrated restaurant Daniel in New York, Brooke returned to Los Angeles, where she was appointed Executive Chef at Boxer and later Zax. During her tenure at Zax, she was heralded by The Los Angeles Times as a “culinary wunderkind,” and was also the youngest chef to ever cook at the James Beard House. Brooke left Zax to open Amuse Café and Beechwood with husband Nick Roberts, where she earned the title “Rising Star Chef” by StarChefs.com. In 2009, they opened American gastropub Hudson House, and most recently The Tripel. When she’s not calling the shots at her restaurants, she can be found spending time with her family, running, hiking, traveling, or wandering around the farmer’s market.
1 comment:
"Culinary Education: No formal culinary school; learned in the kitchen"
How refreshing! I always hate when a cheftestant says he or she is "self-taught" when in fact he or she started in a lower position in a profession kitchen and learned the craft there. It's called apprenticeship, and it can be just as valid a training as going to culinary school.
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