Brooke Babyak graduated top of her class from the Culinary Arts Programme at VCC in Vancouver in 2006. Her last month of school was spent cooking in Torino for the 2006 Olympics, where she and another student cooked for the American Olympic house. She then returned home to Edmonton in 2006, where she has worked as Senior Chef de Partie at the Westin hotel, Sous Chef at Hardware Grill and Executive Sous Chef at Ampersand 27.
She can currently be found at Meuwly’s, where she is working as Kitchen Manager and also from time to time in the kitchen at The Marc. Brooke’s culinary passions are fermentation, butchery and sausage making, ethnic cooking, and vegetarian and vegan cuisine.