Greg Brooks
From Wikipedia, the free encyclopedia
Greg Brooks (born January 29, 1954) is an Canadian chef, Peppermaster, published cookbook author and restaurateur. He is the owner, executive chef and Peppermaster of Brooks Pepperfire Foods Inc., a Canadian Hot Sauce manufacturer.
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[edit] Career
Brooks got his start as a fledgling Peppermaster at the age of 8 when he made his first hot sauce in Nassau, Bahamas. Brooks graduated from Acadia University, in Wolfville, Nova Scotia, Canada, with a Bachelor of Science Degree in Psychology. During his stint at Acadia University, Brooks was forced to shut down a fast food operation that he had been operating from his dorm room. He later opened the Apple Tree Landing Restaurant in nearby Canning, Nova Scotia. Brooks incorporated his culinary style into the inception of a line of cooking and dessert sauces for Constant Creation Gourmet Cuisine A Specialty Food Manufacturing and online ordering company specializing in condiments, sauces, and glazes ranging from a raspberry ketchup to an award-winning Maple Cream Coulis.
Though he has earned awards from both the Nova Scotia Restaurateur's Association and the Canadian Specialty Foods Association, Brooks has not received any formal culinary education. With a unique ability to distinguish the flavours of extreme heat chilis, He developed a line of extreme heat global fusion hot sauces incorporating ingredients specifically combined to show off the flavours of chili peppers. His flagship sauce, a combination of 8 different peppers is marketed under the trade name: Fusion Fire; Everyday Hot Sauce. Constant Creation ceased operations in 1995.
In 2003, Brooks opened a company called Pepperfire and launched a line of hot sauces. After legal and financial challenges experienced in December, 2003, Brooks moved on to incorporate Brooks Pepperfire Foods Inc. in March of 2004. Brooks sells his sauces at various juried Craft shows, including the One of a Kind Craft Shows, the Nova Scotia Designer Craft Council (NSDCC) Shows and the Salon des metiers d'art.
[edit] Publicity
Brooks authored Canadian best-selling cookbooks: "World Wind Tour for Two" and "Book of Feasts".
[edit] Trivia
- Brooks was once married to Lila Hope-Simpson, Canadian author of "Fiddles and Spoons: Journey of an Acadian Mouse", (published by Dery Publishing Group, Montreal, 2004). Hope-Simpson was also the 2003 recipient of the Canadian Prime Minister's Certificate of Excellence for Teaching Excellence for her exemplary practices in the area of early childhood development. Hope-Simpson is mother to two of Brooks' children.
- Brooks has 6 children in total
- Brooks grew up in the Bahamas and likes to swim in hurricanes.
- Brooks won gold medals in Individual Medley and Backstroke at the 1971 Bahamian Swimming Championships.
- Brooks' Father is Canadian and his Mother is Bahamian
- Brooks is an accomplished sailor winning several awards in the sailfish category. Of note, Brooks accomplishments include winning the Nassau Sailing Club Regatta in 1965. Brooks was crew for Skipper Biff Vincent. Brooks also won the crew's race with Vincent as his crew.
[edit] References
- About Greg Brooks". Brooks Pepperfire Foods' website. Retrieved February 25, 2006.
