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

Gastronomically yours,

Wild Sweets® By Dominique & Cindy Duby

Wins Silver Medal at 2013 International Chocolate Awards, England

October 30, 2013 (Vancouver, BC). We are pleased to announce that Wild Sweets® By Dominique & Cindy Duby won Silver Medal for its Certified Organic “Walnut, Fig & Fennel Seeds” chocolate bar at the 2013 International Chocolate Awards competition, which took place in London, England earlier this month. The competition judged the best of the best – Gold and Silver winners and Finalist nominations from over 800 products entered into the European and Americas Semi-finals and the Israeli, Italian and Canadian National Competitions.

The International Chocolate Awards was set up to recognize the best fine quality chocolate from around the world. The awards are designed to reflect international tastes and offer a level playing field for international entries. The judging panel is made up of experts, food journalists and pastry chefs from the host country, overseen by a Grand Jury who travel to each competition. Over 13,500 judging forms were completed in all competitions in 2013, by over 300 judges World Wide.

This is not the first award for Wild Sweets®. In the fall of 2012 it won several Gold Medals as well as the Best Overall Chocolate Bar (cocoa bean-to-bar) competition. And was a proud recipient of the 2013 Best Chocolatiers & Confectioners in America Awards from TasteTV and the International Chocolate Salon. This spring, Wild Sweets® won a Bronze medal at the 2013 Academy of Chocolate competition in London, England. Wild Sweets® also won several Gold Medals as well as the Best Overall Chocolate Bar and Best Caramels at the 2013 Seattle Luxury Chocolate Salon in May 2013. This fall, Wild Sweets® won several Gold and Silver Medals as well as overall ‘Top Chocolate Bar’ Award at the 2013 International Chocolate Salon in San Francisco, USA.
Wild Sweets® By Dominique & Cindy Duby is Canada’s only science-based artisan cocoa bean-to-bar chocolate-maker. It evolved from a 3-year research and development project in collaboration with the University of British Columbia, and is scheduled to culminate in the opening of a brand new virtual chocolate boutique concept next month (more details will follow soon). For more information on the cocoa bean-to-bar process at Wild Sweets® By Dominique & Cindy Duby, please visit The Process page on our website (www.dcduby.com).
Dominique & Cindy Duby are the chefs and owners of Wild Sweets® By Dominique & Cindy Duby (www.dcduby.com), a critically acclaimed Designer Chocolatier and Vintage Chocolate-Maker Atelier and Virtual Boutique, which has emerged as one of North America’s finest artisan chocolatiers. The Dubys also own DC DUBY Hospitality Services Inc., an international firm offering culinary training and consulting services to hotels and catering companies worldwide, as well as product development, food styling and photography.
In addition to these full-time business endeavors, Dominique and Cindy are also award-winning authors. Their first book, Wild Sweets: Exotic Dessert and Wine Pairings, won gold for the Best Book for Food and Wine Matching (2003) at the Gourmand World Cookbook Awards in Spain. Their second book, Wild Sweets Chocolate, won the silver award for Best Chocolate Book (2007) at the Gourmand World Cookbook Awards in Britain. In 2008, they launched a new series of books titled Definitive Kitchen Classics. To date, three books in the series have been released: Crème Brûlée, Chocolate and Panini. The Dubys are currently working on more titles.
Walnut_Silver_Medal

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