WDET
Chef Doran Brooks started cooking with his Italian mother when he was a kid.
When he was ready for college, she suggested that he attend culinary school, so he headed to Australia and learned the art of classic French fine dining cooking. This foundation prepared him to cook all over the world, but it was his job at the lauded Morimoto restaurant in New York City that set the stage for what would become his life’s passion: Japanese baking.
