Published on April 18th, 2016 | by Susanne Mikler0
Pure & Healthy
Brooke DeBoard passion for food started in her teens; a necessity to sustain a young athletic lifestyle. She didn’t know at the time that her infatuation for food would later become an important part of her career life.
As a young teen, Brooke loved to cook, but chose a career path in law enforcement to feed her active lifestyle passions. She attended Seneca College where she studied Police Foundations where she met her husband Norris. A few years later they started a family and now have three boys. Seven years of home-making where a large focus was preparing meals from scratch with fresh, wholesome and organic ingredients had ignited her desire to return to work.
Brooke took a position with a retirement home in where she was able to practise her craft cooking for residents. Residents enthusiastically declared: “Brooke makes the best soups!” A resident chef at the retirement home was an excellent teacher and mentor and Brooke soon realized she was thirst for more knowledge about food preparation. Brooke realized her dream and enrolled at Liaison College where she attended a nine month Culinary Management Diploma Program.
Often called “the hippie” while at school, Brooke’s zeal for homemade organic foods continued to grow, giving her the opportunity to cultivate the organic movement in her menu projects. As part of her Chef of the Day Luncheon she presented her unique and delicious menu. Brooke received her Diploma and the President’s Award for her keenness and “hippie” ways. Brooke has based her culinary journey on food that’s a throw-back to yesteryear (Nostalgic for sure!) in that she’s organic and local and homemade – nothing with preservatives or any chemicals. She also makes her own food-based beauty products such as creams and soaps. She’s very modernly old-fashioned.
After graduation a local daycare hired Brooke as their chef to develop a homemade and wholesome ingredient based menu for the children – plus the kid’s snacks – all of which she did while adhering to a limited budget. Brooke rose to the challenge and quickly became a vital part of the team with glowing results.
In 2013 while taking on the daycare cooking challenge, Brooke was also giving back to her community by leading the Teen Cuisine in program at Liaison College in partnership with Autism Simcoe. Every Monday night “Chef Brooke” greeted a group of foodie, eager teens and showed them how to make delicious and nutritious menus – skills that could be transferred to home cooking with tasty results. Brooke continues to lead the classes today…
A year later Chef Brooke was faced with another opportunity that would take her culinary and management skills to new heights – a position with “Pure Foods” in Collingwood ON. This raw and living–foods restaurant and store allowed Brooke to expand their menu and create new dishes for the clientele. She now works at Discovery Child Care Centre in Barrie preparing nutritious meals for children six weeks to twelve years of age. Her dream job is to be the chef in a retirement home for seniors.
What does the future hold for Brooke? For now her focus and energy is on researching and using foods that are healthy for the body, mind and soul… Her foodie philosophy is; food always tastes better when it’s clean, wholesome, and all natural ingredients are used.
Brooke’s vision is to share her passion for whole foods and the joy of cooking and create a smaller footprint on the environment.
“Everything has to be healthy and tasty!”
Brooke’s shopping list really is her bucket list!
Chocolate Hazelnut Coffee Mylk
(“mylk spelled with a “y” signifies that there is NO dairy!)
1 cup raw hazelnuts
1 tbsp cocoa powder (more if you like it more chocolaty)
3 – 4 tbsp maple syrup
Pinch of salt
4 cups of coffee ** or plain water if desired
- Soak hazelnuts for 6 – 8 hours; drain and rinse
- Add all ingredients in a blender and blend well for 3 – 4 min
- Strain “mylk” through cheesecloth to remove pulp
- Refrigerate and enjoy for up to 2 to 3 days
Co-founder Liason College