Cart (0)
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
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.
Saturday, October 18, 2025 | 11:00am-3:00pm PDT | Bend
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 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 12, 2025 to February 22, 2026 | 11:00am-3:00pm PDT | Bend