Elect Brian Henry

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Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Cooking Classes


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.
All classes will see the necessary equipment and tools provided and participants are provided with a recipe package.





Course Menu


Food Safety Training and Certification

As a TrainCan Inc. certified proctor, Chef Brian Henry will work with you to establish a food safety plan.
Through this exam-based training and certification program designed for food retail and foodservice professionals,
developed in Canada, based on Canadian Food Retail and Food service Regulation and Code,
Health Canada and CFIA to an create an establishment safe from hazards that lead to food borne illness

in any Foodservice/Hospitality or Retail/Grocery establishment.

Learning how to prepare food correctly doesn’t cost your business more money, it will save you money.

A proper food safety plan implemented with the necessary training and certification of your staff and management team

will ensure that you reduce operating expenses and ensure a safe environment for you, your staff and clientele.

Mise en Place – It’s a State of Mind for Challenging your Red Seal

This course is designed for individuals working in the food industry that have completed,

or almost completed, the mandatory 6,000 hour work experience, signed off on as required for you to write the Red Seal examination.

This course is for you to review the theory essential to successful completion of the exam.

This is not a diploma course, nor does the hours count towards Red Seal or other certifications.

Red Seal Mise en Place course is an effective way to prepare for writing the Red Seal examination

and will increase the potential for your success significantly.

Refresh your theoretical knowledge To learn more about the Red Seal examination please visit

Are you eligible to write your Certificate of Qualification exam?

Do not put it off any longer. Take this opportunity to in preparation for the exam.

In addition to reviewing the theory, practice writing multiple-choice tests.

The Red Seal Program is recognized as the interprovincial standard of excellence in the skilled trades.

The Inter-provincial Standards Red Seal Program is a partnership between the Government of Canada, the Provinces and the Territories.

The Red Seal Mise en Place does not count as a certification,

nor does it or its associated hours count towards your Red Seal or other certifications. Conversely,

the Red Seal Mise en Place course offers an effective way to prepare for writing the Red Seal Exam for cooks.

Knife Skills 101

Choose the right tool for the job. Chef Brian Henry will walk you through the mechanics of using the most basic kitchen tool… your knife.

Sharpening, honing and grinding for tool maintenance.

Chop, dice, brunoise and chiffonade will be perfected as well as loin trimming, steak cutting and vegetable tourning.

The Kawartha Stock Exchange

Stocks are the true essence of all great meals.

Learn how stocks provide us with the backbone to soups and sauces.

This integral aspect of cuisine will create a foundation for us to build upon. Stocks, soups and sauces are the focus of this class.


The Mother of all Sauces

This class takes the foundations of Knife Skills 101 and The Kawartha Stock Exchange to their maximum potential.
We will explore the classics and world fusion flavors through primary/leading sauces (mothers?),

reductions, emulsifications and infusions of flavors.

Ragin’ ‘Caygeon

The Southern Holy Trinity, dark roux and lots of pork bellies define Cajun cuisine.

When these three ingredients collide along with the cultural influences of Louisiana

we have everything that is needed for one pot cooking and a little bit of fun down on the bayou.


The Spice Co. The Spice Trade

Invite a few friends, colleagues or family members to form a class, and we will journey into the culinary world of spices.

Together we will choose up to four dishes from a selection of authentic regional classics from our menu.

We will cook several superb dishes and then enjoy your creation together.

*There will be plenty of spice blends leftover for you to enjoy*

The Thrilla’ in Manilla

Come explore the culinary regions of the Philippines, as we tour some of the flavors of its 6000 islands.

Discover the influences of Spain, Japan, Mexico and China had on this countries cuisine through Adobo, Kilawin, Erascaldo and Pancit.

It’s a Viscous Circle

This class will decipher some of the confusion and conflict of cooking oils and fats.

The smoke point, burnt temperature and flame points of groundnuts, butter, olive,

grapeseed, duck fat, and cocoa butter as well as other similar cooking mediums.

Japan Revisited

This class will focus on the many flavors of Japan with easy and interactive dining concepts for friends and family to share.

We will take an in depth look at Tempura, Sushi, Sukiyaki, Aemono, Agemono and Sunomono.

Raise the Titanic

Relive the final moments of the dinner served in the main ballroom of the H.M.S. Titanic

in a tribute to the anniversary of the great ship going down.

Thai to Go

Thai cuisine appears complex and awkward to re-create at home.

Thai to Go focuses on authentic Thai dishes which are unassuming using accessible ingredients.

Pad Thai Noodle, Tamarind Fish Soup, Thai Ginger Beef, Cashew Nut Chicken, Crispy Panko Jumbo Prawns

Tea for Two

Tea for two will explore the tea trade with a cup of Darjeeling, and loose-leaf discussion on steeping practices.

The dinner menu will include Gunpowder cured salmon, Hibiscus Flower Vinaigrette, and Rooiboos scented jasmine rice.

Dessert will conclude with Chai tea ice cream and Earl Grey white chocolate fondue.

BBQ 101

BBQ season is a year round season and it’s time to get things all fired up!

We will explore the realms of grilling, marinating, roasting and smoking.

It’s time to get ready for summer.

BBQ Cooking Classes offered year round!!

BBQ Cooking Classes offered year round!!

Wok & Roll

Exploring Asian cooking through stir-fry, spring rolls and with recipes like

mandarin chicken stir-fry, shrimp fried rice and sesame ginger spring rolls.

Rice & Roll

Learn how to fill your kitchen with the enticing shapes and forms of sushi. From simple cone rolls to sashimi and nigiri.
Demystify gari, nori, and saibashi while learning new terms and techniques while exploring the artistic styles of Japanese cuisine.


Chef Brian Teaching

Sign up for cooking classes!

Little Italy

Make pasta from scratch while taking a look at the world of sauces & noodles.

Linguine Carbonara, fettuccini marinara and orzo pesto are some samples from this favourite culinary class

Salt & Pepper

These treasures of the spice trade have had a less than honorable history.
From paying taxes to slave purchases to the Ransom of Rome;

Chef Brian will introduce your palate to the wide array of flavors found in these two essential culinary flavors.

Seafood Basics

Poached Salmon with fruit salsa, Spicy grilled shrimp,

Lemon and Hazelnut encrusted trout fillet and garlic cream steamed mussels

Serving up lobster at a class demonstration!

Serving up lobster at a class demonstration!

All Hail Caesar

This class will explore new twists on old favorites, from Caesar to Waldorf,

Greek to Chef learn how to create meals out of salads with truly healthy dressings.

You Asta for Pasta?

Back by popular demand we shall return to Little Italy with more noodles, more sauce and more fun!

East meets West

In this class we take a look at Indian cuisine.

Dahl, Aloo Gobi, Chicken Biryani and Chai ice cream are on this class menu.

Hecho en Mexico

Unravel the seven secret sauces of Mexico as we explore Mole Poblano,

Prawns & Pepitas, Ceviche, and learn how to deep fry a cheese cake with Xangos

Caribbean & Floridian

The Caribbean is fusion cuisine at its best. This class is designed to document and honour
the fascinating uniqueness of this region through our palates.

Join Chef Brian Henry and pass the time with stories and anecdotes from his travels.

The Smoking Room

Explore a realm of tobacco beyond your wildest dreams; from Nicotini Martinis to tobacco infused vinegar’s.
This class will curb all your urges as we smoke pork tenderloin and Mullard duck breast with Cohiba’s & Monte Cristo cigars,

and what better way to finish this meal than with coffee and a cigarette.Please note that this class is designed for those who enjoy the pleasures of tobacco and is not for ex-smokers or anti-smokers.

TV Dinners…

Walk through a series of meals from Chef Brian’s favourite big screen scenes

Other topics include…

  • All Things Chocolate
  • A Taste of Africa
  • An Evening in Spain
  • The Spice Trade
  • Basic BBQ Secrets
  • Reflections of the Harvest
  • Cottage Country Dinner
  • Vexatious Vegetarians
  • Vegan Vixens
All time favorite class!

All time favorite class!


Chef Brian for Hire
The Spice Co.