Brooke Brantley - McCain Foods USA

newsflash5_brooke As Corporate Executive Chef for McCain Foods USA, based in Lisle, Illinois, Brooke and his culinary team support innovation efforts and product development for customers across a wide spectrum of foodservice and retail market segments. McCain’s product portfolio ranges from potatoes and appetizers to fire-roasted vegetables and desserts. Brooke attended the Culinary Institute of America, where he graduated with high honors at the top of his class.

Afterwards, he honed his culinary skills at restaurants, resorts and clubs in New York, New England and his home state of Texas. Prior to McCain, Brooke was professor of culinary arts at Collin College in Plano, Texas where he taught students in the Hospitality and Culinary Arts degree program.

During his time in New England, Brooke was involved in numerous culinary media projects including Vermont Cooks! - a Vermont Public Television program featuring local chefs who utilize products from local growers; Made In Vermont - a 250-page hardcover cookbook; and Beef, It’s What’s for Dinner. After returning to Texas, he was also a food writer and columnist for several Dallas-area newspapers and magazines, including the Dallas Morning News.

Brooke is a member of the Research Chefs Association and the American Culinary Federation and was an officer for the Dallas chapter of the Texas Chefs Association (ACF) for two years, where he received the Contributor of the Year Award in 2004.