Christopher Brooks

 Glen Burnie, MD

Newly Certified Chef

Recently Joined

2

menus


New American
Southern & Soul
Classic Comfort
Seafood

Bio

Who's hungry!? Let's eat! Hey everybody! My name is Chris Brooks and I can't wait to be invited to your home to create some culinary memories. I'm not going to lie, I love food AND love to eat ! So in order for me to eat, had to learn how to cook.  Learned at an early age.…

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Who's hungry!? Let's eat! Hey everybody! My name is Chris Brooks and I can't wait to be invited to your home to create some culinary memories. I'm not going to lie, I love food AND love to eat ! So in order for me to eat, had to learn how to cook.  Learned at an early age. There was a dish that I loved and still do to this day, creamed chipped over toast, that my late mother would make for me every Sunday without fail, until one Sunday I didn't wake up to that scrumptious aroma. So it was that morning I began my culinary journey preparing my favorite dish, wasn't as good as my mother's but wasn't bad. So we fast forward  to 1991, college graduation with a degree in hotel/restaurant management. Some how career shifted from being a chef to hospitality management. Worked in various fields of hospitality like colleges, cultural  centers, sports arenas and corporate dining facilities  in  different managerial roles. Whatever my roll I always found myself in the kitchen interrogating the chef's on what they were doing and why they were doing it. Just feeding that desire with that necessary knowledge do that when that opportunity comes a knockin' I'll be sure to let her in. Sure enough, an opportunity came along to not only showcase my managerial skills but also my culinary . And since then I've been riding that wave. 

I cook for my clients as if I'm preparing for myself. So there will be a lot of love in that cooking. I of course enjoy the finished product, but I also enjoy the journey getting to that finished plate. From perhaps shopping for fresh produce and meats from Baltimore's Lexington Market or purchasing fresh seafood from DC 's waterfront markets to buying organic heirloom tomatoes and various goat and cow's milk cheeses from Whole Foods in Annapolis. Just being around food in its raw state and to envision the endless possibilities of what you can create only bound by  your imagination inspires and energizes me.

So that's just a quick peek inside my world, allow me the opportunity to come cook in yours.

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Experience

Crystal Enterprises Inc.

Chef Manager

06/02/2006 - Present

T.B.A.G. Caterers

Chef

05/31/2006 - Present

Education

Widener University

BS Hotel/Restaurant Mgmt

1991

Christopher's Menus (2)