LoveCookingChefBrianMcKenna

Who We Are

Brian McKenna is a Vancouver trained Chef returned from 17 years cooking & teaching culinary in the South Pacific.

A cooking class at Love Cooking with Chef Brian McKenna will give you a world class restaurant experience … with the added value of recipes, skills, memories of look, touch, smell, taste that you can recreate in your own home. A Love Cooking lesson will last a lifetime.

Chef Brian McKenna has the proven ability to develop a creative and resourceful course curriculum. He has over 30+ years experience in cooking international cuisine, developed seasonal menus in 4 countries, trained and evaluated cookery students and apprentices and has been a Senior Academic Chef Tutor responsible for course development and tutoring students at all levels. To ensure a great quality experience at Love Cooking, Brian is committed to sharing all his knowledge in a relaxed, productive, fun environment.

Love Cooking Class Themes...

Love... Being A Chef – Knives, Knife Skills, Knife Maintenance

What Is Mise En Place, How Important Is Your Set-Up. Which Knife For The Task. The Grip, The Claw, The Stone, The Steel. From Julienne & Paysanne To Smash The Clove. The Busy Board, The Cross Contaminated Board.

Let’s Make: Vegetable Soup with chiffonade And butternut squash Risotto From Our Perfect Mise En Place.

Love... Being a Chef - Braising, Dry Heat Moist Heat Cookery

Turn Cheap And Tough Cuts Into Tender And Priceless. Seal It, Saute It, Deglaze It And Braise It. Heat = Low And Sloooooow... Covered And Moist. Braising Is Economical, Inexpensive, Efficient - A Single Pot = An Entire Meal.

Let’s Cook: Chicken Tagine And Olive Oil-Braised Vegetable.

Love... Being a Chef - Sauté & Flambé

Sautéing Is Not Pan-Frying Or Stir-Frying. Choose The Right Pan. De Glaze, Reduction And The Momentary Burst Of Flames. Make The Oil Dance. The One Handed Shake Slide Push And Flip. Tip And Load Pan Away From You.

Let’s Make: Ratatouille And Banana Flambé.

Love...Being a Chef – Sauces

separate the cooks from the Chefs, Stock Is On, Boil then Control Simmer / Skim / Refresh. Bouquet Garni, Sachet, Clouté, Concassé. From Roux To Reduction. Velvety Velouté, Béchamel, Buerre Blanc. Three Ingredient Tomato Sauce.

Let’s Make : A homemade papardelle Pasta With Velouté Tomato Sauce and prawns buerre blanc.

Love... The Modern Cafe

How Far Will You Go For An Extraordinary Cafe Breakfast Or Lunch Experience...It Seems A Dying Art Form To Make Real Food. Many Cafes Prefer A Pair Of Scissors Over A Knife & Whisk To Open The Prepackaged Dressings And Sauces.

Let’s Make: Caesar Salad, The Original 1924 Caesar Cardini 12 Ingredients Caesar Salad.

Love... Salmon

Learn; Salmon Filleting, Spooning, Portioning, Curing, Smoking, Sauté/Caramelizing, Presentation.

Let’s Make: Sichuan Caramelized Salmon With Charred Mediterranean Vegetable.

Love... Cooking With Wine

“I Enjoy Cooking With Wine. Sometimes I Even Put It In The Food I’m Cooking.” ~Julia Child. The Chefs Measure...One For The Chef, Two For The Sauce.

Let’s Cook: Fish Chardonnay En Papillote And Riesling Syllabub With strawberries in beaujolais.

Love... To Be In Love

Oh To Be In Love, A Menu Of Foods That Harmonize.

Let’s make: Tomato, Basil & Avocado Salad With Balsamic Vinaigrette. Crispy Bacon & FriedSage Roasted Mushrooms With Camembert And Aioli.

Love... Acapulco

Close Your Eyes...Today We Are On A Golden Sandy Beach With Crystal Clear Waters. Listen Closely You Can Hear The Mariachi In The Background..."Ay,Ay,Ay,Ay! "

Let's Make: Pico De Gallo And Guacamole , Carne de puerco en salsa verde (braised pork in tomatilla salsa) With homemade corn Tortilla.

Translate This Page