Atlantan Bob Brinson is the in-house chef and baker at Peachtree Road United Methodist Church, and the owner of Gourmet Innovations Inc.
After earning an MBA and spending 13 years in the corporate world, Brinson decided to turn his culinary hobby into a profession. Mainly self-taught, he started as a personal chef, then got into the catering business.
“I’m the preferred caterer at the church, but I also use the kitchen for my outside private work,” he said. “As members of the church, we also wanted to leverage the kitchen for some local outreach, so my wife and I started an organization called FareWorks. It’s a culinary ServSafe program for people who have barriers to employment because they are in recovery or have been incarcerated.”
Credit: Handout
Credit: Handout
The program went on hiatus when the church shut down many of its programs due to the pandemic. But Brinson began delivering meals and baked goods to Grady and Piedmont hospitals, and other first responders, including the Atlanta police.
His catering business has changed direction, too, offering delivery, curbside pickup, take-and-bake casseroles, ready meals, and drop-offs for small gatherings. Brinson also has plans to sell spice blends and sauces online. And right now, he’s gearing up for Thanksgiving, taking orders on his website, gourmetinnovationsinc.com.
“You can get a full Thanksgiving meal from us, with the idea being basically, ‘It’s been a rough year. Let us take care of the cooking. You just enjoy your holiday,’” he said. “And a portion of the proceeds we give back to the church. It’s just been a really good relationship with the church since I started. I’ve been doing this now for 15 years. It’s something I’ve always had passion for, and I’ve always enjoyed doing.”
One of Brinson’s favorite recipes is Maple Glazed Salmon, which he says was inspired by a LongHorn Steakhouse salmon dish with an enticing sweet and savory marinade. His version is a hybrid of several different recipes.
“I thought it would be good for dinner parties, and really nice on a buffet,” he said. “I started toying around with grilling it on a cedar plank, which gives it another level of flavor. To keep the recipe simple, I do it in the oven, and it gets a crispy glaze as you baste it. It pairs well with so many different things – any kind of vegetables, and it’s great with couscous or a rice dish.”
Credit: Bob Brinson
Credit: Bob Brinson
This recipe serves up to six, but you can double the marinade, and bake an entire side of salmon for a holiday buffet or party.
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