More than 2000 people a day are exposed to executive chef Tim Brooke’s recipes in Laurier’s Fresh Food Co. dining hall.
Beyond creating recipes and catering university functions, Brooke ensures customers get fair prices and educates students on healthy food choices.
He also brings in locally grown produce, offers fair-trade coffee and uses biodegradable plastics.
Brooke and catering manager Kelly Ough won the national Iron Chef competition in 2006 and 2007.
Tim Brooke
Executive Chef,
Food Services
