Megan Brooks

Megan Brooks has a diverse work experience in the food industry. Megan started their career in 2015 as a Prep Cook at The Spicy Radish and later worked as Kitchen Staff at Three Tomatoes Catering. In 2015, they also joined Rocky Mountain Spice Co. and held roles as a Research & Development Laboratory Technician and Quality Assurance Laboratory Technician. In 2017, Megan worked as a Recipe Development Chef at Coconut Cloud and then as a Quality Assurance Specialist at Noodles & Company, where they played a crucial role in improving product quality and safety. In 2018, they joined Danone as a Product Development Technician, focusing on innovation and creating prototype products. Currently, Megan is working at Ingredion Incorporated, where they started as a Senior Food Technologist and later transitioned into the role of Principal Technologist.

Megan (Priest) Brooks has a Bachelor of Science (B.S.) degree in Culinary Nutrition from Johnson & Wales University, which they obtained from 2014 to 2017. Megan also holds a Bachelor of Arts (B.A.) degree in Foreign Languages and Literatures from The University of Southern Mississippi, completed from 2004 to 2010. Megan is currently pursuing a Master of Business and Science degree in Global Food Technology & Innovation from Rutgers University–New Brunswick, which they started in 2020. In addition to their degrees, Megan has obtained certifications in International Marketing Foundations from LinkedIn and in Self-Leadership, Team Leadership, and Business Leadership from McKinsey & Company, all attained in 2023.