Brooke is a pastry chef with a flair for precision and a competitive streak that’s taken her from Sydney kitchens to the World Food Championships in Indianapolis, where her buttermilk cheesecake earned her third place in the world for dessert. She’s now preparing to return in October to take out the top spot all while juggling recipe testing, private chef gigs, and her educational platform Capture the Chef as well as packing her own sugar for the competition because, as she puts it, “Australian sugar tastes better.” Talking to her when she was in Melbourne, I got the sense of someone who thrives on high stakes but carries it lightly: meticulous yet unflappable, and deeply in love with sharing food and technique with anyone curious enough to watch.
