Celebrity chef Brooke Williamson is renowned for her culinary prowess on television exhibits. She received the fourth period of Bravo’s Major Chef and dominated the initial period of Food Network’s Tournament of Champions. Williamson is also just one of 3 culinary titans on Bobby Flay’s Bobby’s Triple Danger.
Outside the house of television, Williamson runs her Southern California restaurant Playa Provisions. Most recently, the chef landed a role as the culinary ambassador for Present day Recipe, the meals experience model from foodservice big Sodexo North The us.
With each other, Williamson and Soedxo hope to redefine corporate eating with a aim on sustainability and wellness. This suggests a selection of chef-crafted plant-primarily based dishes are on the way to corporate cafeterias just about everywhere.
“I am fired up for the likelihood to lover with Contemporary Recipe to generate recipes that hook up and encourage their wide and various audience anywhere they understand, operate, engage in, or recover,” Williamson tells VegNews.
Chef Brooke Williamson requires on seasonal, plant-centered fare
What can Sodexo-serviced cafeterias assume on the menu? Williamson’s culinary philosophy aligns effectively with Modern Recipes, which means that the menu will have a weighty emphasis on plant-dependent, sustainable, and seasonal substances.
Williamson enjoys to resource fresh new fruit and greens from community farmers’ markets, an approach she aims to scale and incorporate into Modern Recipe dishes.
“Fresh, seasonal substances are the inspiration for my California-fashion delicacies,” Williamson says. “This pairs very well with Modern day Recipe’s plant-forward and foods variety culinary philosophy.”
Alongside with her penchant for California cuisine, her practical experience on Leading Chef and other aggressive cooking reveals will also inform her tactic right here.
“Competitive cooking requires each concentration and creativity, and I will carry my working experience to the ingredient variety and resourceful menu advancement that aligns with Modern day Recipe’s plant-forward, sustainable culinary philosophy,” Williamson says.
The forthcoming menu, Williamson reveals, will embrace autumn’s bounty. “This fall, sweet potatoes and kale will be at their peak period,” the chef claims. “I look ahead to making dishes that incorporate these fresh elements