Maureen Brooker, Motherhouse Chef, Speaks of Creativity in Cooking
Maureen Brooker, Motherhouse Chef, Speaks of Creativity in Cooking

July 5, 2017, Washington, DC – Maureen Brooker, executive chef at the Adrian Dominican Sisters’ Motherhouse, sees the need to add flavor to the dishes she prepares for the Sisters – even if their diet is restricted. She was one of a few chefs to be interviewed by Sonia Rao of The Washington Post during the Culinary Creations dinner sponsored by Premier Purchasing and held in Washington, D.C., in late June.

The Motherhouse campus purchases many of their goods from Premier Purchasing, which serves businesses in a number of fields. Premier’s food service clients include universities, elementary and high schools, health care systems, and prisons.

Once again, Maureen was a finalist in Premier’s Culinary Creations contest, this time for her Sesame Lime Shrimp Bowl. During the dinner, the 430 Premier members at the conference vote on their favorite of four dishes offered during the dinner. Last year, her Spicy Chicken Breast with Pumpkin Seeds and Vegetable Medley was a favorite of her colleagues at the Culinary Creations dinner.

Read the article on this year’s contest, printed in The Washington Post.







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