 Laura
Henry considers her internship at Biba to be the real beginning of her
culinary career, but the CIA graduate already had years of training
under her belt prior to that. A New Hampshire native, Henry enrolled
in the Nashua High Culinary Arts Program and completed a year long program
at the Manchester School of Technology Culinary/Baking Arts before heading
off to the Culinary Institute of America in 1998.
Her experiences as pantry and dessert cook at the Bedford Village
Inn in Bedford, New Hampshire and as assistant cake decorator for Creative
Cakes by Debbie in Nashua, New Hampshire helped provide a solid fundation.
Henry expanded her skill base with stints as pantry cook at the Sky
Meadow Country Club in Nashua, New hampshire and finally as roundsman
for middle and vegetable stations in the kitchen at Biba.
After graduating from the CIA in 2000, Henry continued on to Hamersley's
where she progressed through every station on the nightline gaining
experience in every aspect of the kitchen including garde manger, oven,
saute, grill and pastry along the way. She also gained valuable experience
covering day sous chef resonsibilities including orderin, receiving,
butchering and charcuterie.
After Hamersley's Henry went to Prezza where she was a full time
roundsman working the grill station, primarilly. Henry is currently
chef de cusine at TARANTA.
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