Summary
Overview
Work History
Education
References
Timeline
Generic

KADEN HENDRY

Vancouver,BC

Summary

Dedicated, driven, professional cook with extensive experience working in professional kitchens. Eager to contribute to team success through creativity, hard work, attention to detail and excellent organizational skills. Always looking for ways to grow professionally and learn new technique's . Strong communication skills and extremely passionate about creating exceptional dining experiences, deep in flavour while using sustainable practices.

Overview

9
9
years of professional experience

Work History

Garde Manger

Clayoquot Wilderness Resort
05.2024 - Current
  • Part of Relais et Chateau Group and held high level of standard in all aspects of service
  • Strong focus of foraging and conservation
  • Both À la Carte and 9 course tasting menu
  • Worked garde manger as part of dinner service team
  • Worked in open kitchen and gained experience working in clean and organized fashion
  • Often came up with daily amuse bouche and canapes as well as appetizers
  • Made bread on daily basis
  • Also worked here in 2019 from May to September

Chef De Partie

Published On Main
09.2022 - 05.2024
  • Gained experience making sauces, marinades, and purées
  • Processed and cooked multiple types of proteins and seafood
  • Made fresh handmade pasta
  • Worked with many different varieties of farmed and foraged produce and mirco-greens
  • Gained experience working with fermented products such as vinegars, koji, blackened fruits, misos, and lacto- fermented fruits and vegetables
  • On any given night did up to 40 tasting menus as well as up to 100 a la carte
  • Worked multiple buyout functions and special events

Chef De Partie

Pluvio
05.2022 - 09.2022
  • Made stocks and sauces
  • Cleaned, cut, and butchered multiple types of seafood and proteins which we're cooked in variety of ways
  • Made bread
  • Gained pastry experience
  • Expedited service some nights
  • Worked in small open kitchen in clean, quiet, and orderly fashion

Saucier

Mike Wiegele Helicopter Skiing, Albreda Lodge
01.2022 - 04.2022
  • Contributed to creation of static dinner menu
  • Provide each group of guests with custom dining experience in intimate lodge setting
  • Made hand made pasta
  • Made large quantities of stocks and sauces
  • Adjusted to guest requests, preferences, and allergies
  • (Also did season of work from November 2018 to April 2018)

Saucier

Stage Wine Bar
07.2020 - 08.2021
  • Worked as part of two person team. gained great one on one training as well as developed leadership skills
  • French / Nordic inspired menu which changed daily
  • Contributed to writing menu
  • Often operated dinner service by myself
  • Gained experience cooking offal's, such as heart, tongue, liver, sweetbreads, headcheese
  • Gained experience with Pickling, Preserves, and fermentation
  • Average of 60 covers on any busy night

Entremetier

OLO Restaurant
01.2020 - 03.2020
  • Prepared high-quality dishes daily, with thoughtful care and attention to detail
  • Maintained well-stocked and organized station for maximum productivity
  • executed both À La Cart and tasting menu

Penthouse cook

West Coast Fishing Club Lodge
05.2018 - 09.2018
  • Served 60 staff lunch and dinner everyday, plus Brunch two times a week.
  • Helped with special events for the guests.
  • Worked independently
  • Was in charge of ordering for staff kitchen

Prep Cook/ Server

Noble Pig Brewhouse & Restaurant
07.2015 - 12.2016
  • Worked on bulk of prep duties and
    gained experience working on line.
  • Took the lead on events such as Contiki Tours.
  • Worked as a Server part-time.
  • Gained knowledge about the brewing process.

Wine Ambassador

Privato Vineyard & Winery
06.2016 - 09.2016
  • Guided guests through tasing experience
  • Picked grapes on occasion
  • Talked about products and wine knowledge with costumers

Education

Red Seal Certification - Culinary Arts

Thompson River University
Kamloops, BC

References

  • Nolan Henny, Current CDC, Published On Main, +1 (778) 215-3684

      Connor Sparling,  Previous CDC, Published On Main, +1 (604) 802-6322

  • Ben Godin, Executive Chef, Clayoquot Wilderness Lodge, (778) 700-2931, Godin311@gmail.com
  • Nathan Calibud, Head Chef, Albreda Lodge (778) 869-0840, calibudn@gmail.com
  • Ivan Litland, Head Chef, Stage Wine Bar, (250) 813-2735

Timeline

Garde Manger

Clayoquot Wilderness Resort
05.2024 - Current

Chef De Partie

Published On Main
09.2022 - 05.2024

Chef De Partie

Pluvio
05.2022 - 09.2022

Saucier

Mike Wiegele Helicopter Skiing, Albreda Lodge
01.2022 - 04.2022

Saucier

Stage Wine Bar
07.2020 - 08.2021

Entremetier

OLO Restaurant
01.2020 - 03.2020

Penthouse cook

West Coast Fishing Club Lodge
05.2018 - 09.2018

Wine Ambassador

Privato Vineyard & Winery
06.2016 - 09.2016

Prep Cook/ Server

Noble Pig Brewhouse & Restaurant
07.2015 - 12.2016

Red Seal Certification - Culinary Arts

Thompson River University

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