Instructor: Brian Kerr

Biography: Over the years, Brian Kerr has been privileged to lead kitchens in many diverse and high-profile settings, including Morton's The Steakhouse, The Stephanie Inn, The Oregon Golf Club, Deschutes Brewery and Public House, Anthony's at the Old Mill, and is now a full-time instructor and program director at Cascade Culinary Institute.

With a focus on sustainability and purchasing locally, he's developed strong relationships with providers of the highest quality farm-fresh food available in Central Oregon. He enjoys teaching and celebrating, with a focus on creating unforgettable culinary experiences that draw influences from around the world.

When he's not in the kitchen, you'll find him spending time with his family, enjoying all that Bend has to offer, including hiking, fly fishing, camping, kayaking, and bird watching!

Classes by this instructor

The Modern Larder I: Fermentation, Curing and Preservation

In an era of hyper-processed convenience foods, mastering preservation techniques is one of the most empowering skills a cook can develop. This hands-on, 4-week course takes student beyond simple recipe-following to understand the mechanics of food preservation. From wild lacto-fermentation and water bath canning to thermal jam making and long-term charcuterie, students will learn how to safely and deliciously extend the seasonal larder. Each week combines essential kitchen science with heavy practical lab work, ensuring students take home tangible, professional-grade products and the confidence to replicate them at home. Some additional materials (specific canning jars and bottles) will be required throughout the workshop.
January 9-30, 2027 | 9:00am-12:00pm PST | Bend

Essential Knife Skills

Unlock the secrets of knife mastery in our hands-on knife skills class designed for beginning and intermediate home cooks. This course will equip you with essential knife safety practices to prevent accidents in the kitchen. You'll learn to identify different types of knives and their specific uses, ensuring you always have the right tool for the job. Master basic knife techniques such as slicing, dicing, and chopping, and discover how to properly maintain and sharpen your knives to keep them in top condition. Join us to build a solid foundation of knife skills that will elevate your culinary confidence and efficiency.
Sunday, January 24, 2027 | 9:00am-12:00pm PST | Bend
Sunday, February 28, 2027 | 9:00am-12:00pm PST | Bend

The Modern Larder II: Fermentation, Curing and Preservation

In an era of hyper-processed convenience foods, mastering preservation techniques is one of the most empowering skills a cook can develop. This hands-on, 4-week course takes student beyond simple recipe-following to understand the mechanics of food preservation. From wild lacto-fermentation and water bath canning to thermal jam making and long-term charcuterie, students will learn how to safely and deliciously extend the seasonal larder. Each week combines essential kitchen science with heavy practical lab work, ensuring students take home tangible, professional-grade products and the confidence to replicate them at home. Cost includes all consumable materials, and equipment. Some additional materials (specific canning jars and bottles) will be required throughout the workshop. The Modern Larder II explores new techniques and recipes that complement the topics covered in The Modern Larder I. However, participation in The Modern Larder I is not required to take The Modern Larder II.
February 20, 2027 to March 14, 2027 | 9:00am-12:00pm PST | Bend