About Chef Brian Henry
Chef Brian Henry is an award winning, certified chef with over 30 years experience in gastro-commerce.
Our menu of services includes catering, cooking classes, cooking demonstrations, nutritional labeling, diet analysis,
food styling, consulting, public speaking, and fund raising.
We also provide Emergency Food Services for Disaster & Evacuation Scenarios
Regardless of size; events from 2 to 2000 are executed with ease.
Relax and Enjoy The Company of Your Guests.
Let our team do the work!
We are personally committed to helping you make your next event unique and tailored to your needs.
Our catering menus are customized to fit clients’ occasions and dietary needs.
A successful event requires good planning, so please call as far in advance as possible, for an initial consultation.
I will personally assist you with planning your menu, procuring rentals of equipment, and referrals for any other services you might need.
Please take into consideration that we are often booked on weekends and may not be immediately available to take your call or meet with you in person. We suggest that you call ahead to book an appointment to discuss your event.
The Hundred Mile Meal©
Chef Brian Henry advocates supporting local farmers and reducing food miles.
A columnist for The Peterborough Examiner Chef Brian Henry highlights a locally produced item in each week’s column.
For those clients interested in their menu being formatted within The Hundred Mile Meal© idea,
please advise and Chef Brian will meet with you and discuss your needs and dietary choices as well as farm choices.
WE OFFER WHOLE ROASTED PIGS, LAAMB AND GOATS
Kawartha Culinary School
Chef Brian has created an interactive series of specialty dinners and cooking classes.
Through the Kawartha Culinary School, chef-instructor Brian Henry will give personal feedback and support,
allowing class participants to bridge any gaps in their personal repertoire.
This hand’s on approach is suitable for cooks at any level. Each class takes an in-depth exploration into a method of cooking.
The menus are designed to illustrate the principle elements involved.
The focus is on proper terminology and application of required knife and tool skills.
Thus allowing the participants to learn the body mechanics and proper techniques necessary for those committed to this age old craft.
Sculptures, Food Art and Edible Bouquets
Chef Brian Henry is an award winning Ice sculptor who also plies his craft in other mediums.
Ice, chocolate and tallow sculptures are available. Fruit and vegetable carvings can accent any buffet or plate presentation.