Brealynn has been in the culinary business for 15 years. An artist her own right, she studied graphic design at the Art Institute of Dallas on a scholarship and graduated in 2002, yet putting her degree to use doing freelance work left her unfulfilled. She returned to the school for their new culinary program after a close friend there inspired her to explore another form of art: “I fell in love with art all over again when I started culinary.” And why not? She has been cooking since age 4, using a chair to climb onto the countertop in her grandmother’s kitchen in Mississippi. With hard work and determination, Brealynn obtained three degrees in culinary and pastry from Le Cordon Bleu. She is an executive culinary chef and executive pastry chef specializing in chocolate. In 2010, she became the second student of the Texas chapter of BCA Global (formally Black Culinarian Alliance) and, upon graduation in 2012 from Le Cordon Bleu, became the first alumni president. She has continued to educate and mentor young minority chefs in the industry’s ways and protocol, and believes that we can change the world one meal at a time.