Chef Erin Henry is excited to return for the 2019 Bootcamp season! Erin was born in Fredericton, New Brunswick and was very lucky to have grown up in a family where homemade food was a simply a way of life. Erin learned kitchen basics at a very early age from her parents and grandmother who are all fantastic cooks. They had large vegetable gardens and tended pigs, chickens, geese and goats on their small hobby farm, where the whole family helped to make cheeses, sausages, canned goods and pickles.
Chef Erin moved to Prince Edward Island in 2005 to attend the Culinary Institute of Canada, where she completed a challenging internship at Michelin- starred Gravetye Manor and graduated with honors from the Culinary Arts program as well as the Applied Degree in Culinary Operations. During her time at the CIC, Erin was selected to be part of Culinary Youth Team Canada, travelling to the World Culinary Olympics and winning one silver and two gold medals in prestigious culinary competitions.
Chef Erin loves life on beautiful Prince Edward Island and has continued to engage in the local Culinary community, working as a chef, baker, innkeeper, a restaurant consultant, food writer, and most recently as the Chef at VPN-certified Piatto Pizzeria and Enoteca. She is still competitive and loves participating in local food challenges like Burger Love and the annual PEI Potato Chowder competition. She is eager to share ideas and inspiration from her recent culinary tour of Germany, Austria and Italy! Erin also loves gardening, spending time with her family and pets and zipping around on her scooter.
Chef Erin's culinary creations are fresh, fun, accessible and always made with passion and care. Food should enrich and inspire everyone involved its creation; from local farmers and fishers, chefs and food-lovers. Cooking great food is about bringing people together to learn, share, nurture and savour!
Assistant Chef Bonnie Perry is excited to join the team for the 2019 season.
After spending fifteen years as an IT Professional with the department of National defence, Bonnie Perry knows what hard work and dedication means. As an aspiring chef and someone who started cooking for her family at the age of 11, her love for food is a deep one. While working at Shearwater Air Force Base, Bonnie volunteered on the special events committee where she cooked and served meals for small parties of twenty to thirty people and liaised with caterers for larger crowds. In 2014 She began working as a consultant at The Fox and Hound Neighbourhood Pub to review their menu and make recommendations on additions and changes with respect to ingredient changes as well as plating for visual enhancements.
A graduate of Eastern College in 2000 with a certification degree in systems engineering, she secured a position with Department of National Defence where she earned her A+ hardware certification, Project Management, supervisor training and essential skills such as goal setting, delegating, and coaching.
In 2014 Bonnie was honoured at a special dinner in Kingston Ontario where she was presented with the Pukka Sapper Award to recognize individuals outside the Canadian Military who demonstrate such sterling qualities as dedication and loyalty and who have given outstanding service to the military. The Pukka Sapper is the highest honour the Canadian Military can bestow upon a civilian.
Since relocating to Stratford Prince Edward Island and enrolling in the Culinary Arts program at the Culinary Institute of Canada, Bonnie became a member of The PEI Junior Chefs and graduated with the professional excellence award from the Culinary Arts Program and the Culinary Institute of Canada. Bonnie is currently working towards earning her Red Seal Apprenticeship.