Bilal Brooks BBQ Chef Interview By Talented Mom Parrish Walsh

Bilal Brooks BBQ Chef Interview

By Talented Mom Parrish Walsh

Bilal Brooks combines worlds through his food. Growing up in Southern California, his weekends were spent smelling his mom making magic on the grill, seeing his Uncle Clyde devise his weekly soup, hearing friends and family watching the Dodgers or Lakers game, and tasting from a collection of cultures that he learned to infuse into his own flavor profile. Bilal shares, “My interest for the fire burning and aromas around me sparked a creativity flame I currently hold today.”
Chef and caterer of Chillin’ and Grillin’, Bilal brings the food love to the party.

"I was fortunate enough to try a sample of what he has to offer with my extended family in our own backyard. From smoked collard greens and sauteed asparagus to macaroni pie and Caribbean curry chicken, we feasted on his home cooking that delivered a warm feeling of home along with tantalizing flavors like curry and zesty collards. Several family recipes had us taking seconds and thirds." Parrish

Gathering with family always feeds the soul, and Bilal’s cooking brought us together with thanks. “I communicate through my food. I have a certain touch now growing up here and being around the bbq culture that was here before me.” Bilal also shared that he spent time in Trinidad growing up. His uncles raised chickens and other animals and made curries similar to what he prepared for us. You can taste his influences on the plate, and he brings it together with the thought and care to elevate it to an experience.
You can tell he’s been cooking for twenty years, and the wisdom he would like to share with young chefs is about tenacity and patience. “If you burn something your first go around, don’t give up. I really think the trial and error aspect of cooking teaches you what you do like and what you don’t like, and you learn how to handle cooking with care. Be patient and careful with things. The more you take your time with it, the better you will be able to perfect it.”
 His patience is especially useful when grilling. “BBQ takes time. You can’t rush it. Charcoal and mesquite is the way to go. Align your inner fire with the fire and spirit of grilling.” It is true that you can taste the care, time, and even love that goes into making a meal. I am personally grateful for the opportunity to meet Bilal and to try his soul-filled food. 
His vision is to open a BAR-B-Q combining a bar with great grilled food. He would love to highlight So Cal BBQ culture which also has a cross section with Mediterranean shawarma and food like Carne Asada. Bilal remembers that growing up “you could see families on the corner bbqing and selling plates to the neighborhood.” Don’t worry. He doesn’t leave out the great southern influences like Kansas City BBQ and St. Louis rubs. When Bilal isn’t cooking, he’s animating or collecting. “I’m a sneaker collector. My favorite pair of all time is Michael Jordan’s Third Model. Still own my original baby pair.”
You can find Bilal Brooks of Chillin’ and Grillin’ on instagram @chefbs_chillin_an_grillin, or do yourself a favor and email him to cater your next gathering at Bilal.Brooks.BBQ@gmail.com.

How This Interview Occurred
Recruiting for Good's Founder, Carlos sponsored a dinner party (food prepared by Bilal) to celebrate Parrish Walsh landing a sweet job. She was impressed with his cooking skills (delish farm to table dishes). And we hired Parrish to write this interview. We are grateful for passionate professionals who love to serve people.