I'm in charge of all the culinary development work here at Brooks Pepperfire Foods. My palate was developed on the reefs and in the bush (sub-tropical jungle) of the Bahamas, where fresh food and spices were picked when needed. My palate now demands intense, rich, fresh food in every bite I take. These principles are shown off in the foods that I develop for MY CLIENTS. Within that richness lies my life-long specialty in the use of fresh chili peppers, and this is expressed through my personal brand of hot sauces called PEPPERMASTER.
Living in a country that consisted of the extremely wealthy and the very poor opened my eyes early on to the plight of the Haitian boat-people washing up on the shore in the middle of the night, as they faced death in exchange for hope.
Now, making hot sauces in Canada, I buy chili peppers from Haiti to promote our Haitian Fire project, and am very active in supporting fair trade whenever I can. The importance of buying produce direct from LOCAL FARMERS GLOBALLY reflects the approach we call slow fair trade.
Finally, life is a magical experience and our purpose becomes clear in our mission:
Finding fun honourably by surprising palates and expanding minds with the flavour of Pepperfire.
Greg Brooks
Peppermaster
PS: Eat more peppers!
If you'd like to visit our shop in Rigaud, give us a call and let us know when it is convenient for you, if we're not in production, we'll arrange to have someone greet you. (514) 393-3430Join our Facebook Peppermaster Fan Club where membership really does come with privileges!
Follow Tina Brooks as Pepperfire on Twitter.
Follow Greg Brooks as Peppermaster on Twitter.
Read about Brooks Pepperfire Foods and the other products we make on our Company Blog.
If you are looking for information on our Haiti relief project, please click on this link: Haitian Fire
