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

Fermentation Workshop: The Art of Fermented Foods

Learn about culinary fermentation in this extensive, hands-on workshop. Explore the role of fermentation in food, and culture, while creating an assortment of culinary treats, such as beer, cheese, kimchi, kombucha, vinegar, pickles, bread and more! Each workshop will focus on a different culinary fermentation, to help you gain an understanding of the core fermentation techniques and health benefits of fermented food. Due to the extended time needed to get a full fermentation on many recipes, this 8-week course will run over the course of several months.
October 19, 2025 to February 22, 2026 | 11:00am-3:00pm PDT | Bend