Chef Brian Henry Private Chef Services
Owner - Head dishwasher, 2000 - present
A multi-faceted food based company that focuses on entertaining and educating its clientele.
Service and programs offered include Culinary team building, cooking classes, Fund raising for local and global charities. Catering, Public speaking, Live Cooking Demo’s, Product Promotion, Event planning, ice and edible sculptures.
Other services include: Food and beverage consulting services, Talent Acquisition
O’Briens Emergency Food Service Response Team for Disaster and Evacuations
Culinary Director-Emergency Food Service Consultant, 2013 - present
Coordinating food service to evacuees who have been displaced due to natural disasters or emergency situations in Northern Ontario with a primary focus on evacuated First Nation's communities located along the James Bay Coast. This requires the deployment of mobile kitchen units and personnel on 24 hour notice, which further requires the formulation of all required documents, manuals, recipes, forms, protocols and training information. Recipe and menu development for evacuee/victim situations with respect to nutritional, dietary, religious and health concerns with considerations to secondary emergency scenarios with back up contingency planning.While working in cooperation with Ontario Fire Marshal (OFM-BCI), Aboriginal Affairs and Northern Development Canada (AANDC) and various provincial and federal agencies.Often we are responsible for serving in excess of 10 000 meals daily for up to six months at a time.
Culinary Instructor, 2014 - present
Creating and delivering course curriculum material for Continuing Education programs in lecture and lab format. Primary areas of focus include Culinary Arts, Culinary Health, Sanitation, and Nutrition
Kawartha Culinary School
Chef Instructor - Owner, 2001 - present
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 classes and menus are designed to illustrate the principle elements involved.
The focus is on proper terminology and application of required food safety, 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.
Lakefield Village Merchants Ice sculpting Competition
Facilitator Co-Founder, 2003 - present
Organizing numerous artists, sculpting ice into ephemeral works of art.while annually transforming the picturesque Village of Lakefield into a winter wonderland on the first weekend of February. The Lakefield Village Merchants are the sole supporters of this great family event.
Chef Professor, 2006 - 2013
Creating and delivering course curriculum material in lecture and lab format. Primary areas of focus include Culinary Arts, Culinary Health and Sanitation, Culinary Nutrition and Business Practices.