Many babies are photographed in bubble baths or sitting on dads’ laps wearing baseball caps and little football jerseys, but TCU Executive Chef Joel Branch can be seen in his baby book photographed with pots and pans in the kitchen, ready to prepare a meal.

Branch said he has always loved food and the preparation of new meals and recipes. He began taking his passion seriously at 19 by attending Aims Academy in Dallas. Soon after, Branch started working with ice sculpturist and artist Robert Bifulco in the Dallas Arts District, and in 2004, Branch began working for TCU.

“Cooking is a type of gratification for me,” Branch said. “I like watching families and friends enjoy what I’ve prepared, and I feel I’m in the center of it all.”

Recently, Branch reached an exciting high in his culinary career and was sent to New York by TCU to gain experience working beside world renowned culinary experts with recipes in an annual cookbook called “Entertaining with Sodexho: Hors d’Oeuvres & Appetizers,” created by Sodexo, the food management company TCU uses.

Branch said all chefs working with Sodexo were considered for a position in the research development team.

“While working with the recipes throughout the year, I had so many questions on how they were put together,” Branch said. “I just kept calling Sodexo and asking questions about the food, and I got their attention.”

While in New York, each chef was given 30 recipes to see what could be added or taken away to improve the taste. Once the recipe was improved, it was placed back in the cookbook for a new publication, Branch said.

“It was a humbling experience to work along master chefs from one of the best chef schools in the world,” Branch said. “I learned so much.”

Stephan Pyles, owner of a five-star restaurant in Dallas and creator of southwestern cuisine, worked with Branch during the New York trip. Branch said Pyles has influenced his culinary development.

In 2004, Pyles opened Ama Lur, a restaurant at the Gaylord Texan Resort, where Branch said he was motivated by Pyles’ work.

Sodexo began helping their chefs to gain more culinary experience with their cookbook four years ago, said Legia Abato, the marketing manager for Dining Services.

The cookbook showcases the experience and talent within Sodexo and TCU’s dining services, Abato said.

For the next publication of Sodexo’s cookbook, Branch will have a photo shoot at TCU with Thomas Post, president of campus services at Sodexo. For the photo, Branch will stand next to an entree he prepared, said Rick Flores, the general manager of Dining Services.

The photo will soon appear in the “president’s message” section of the cookbook, Flores said.

Branch said he will be working with Sodexo’s cookbook next year, as well.

Branch said he would like to move up his culinary status by becoming a certified executive chef in the American Culinary Federation in the near future.

“Cooking is my way of expressing myself.” Branch said. “The more I can learn about cooking, then the better I can be.”