Meet Adam Brenner (Class of 2006)
Chef Adam Brenner was born and raised in New Hamburg, Ontario, and tells us he always made breakfast on Sundays as a young kid at home for his family. Adam got started in the hospitality industry in 1997 as a dishwasher for Chef Jean Pierre Gillet, working with him off and on throughout the years and ultimately becoming his head chef. Adam graduated from Stratford Chefs School in 2006, and has worked at Langdon Hall in Cambridge, The Waterlot in New Hamburg, and in the Bras D'or Lakes on Cape Breton Island. Brenner now owns his own thriving catering business and retail shop.
Current role and workplace
Chef & Owner | Chef Adam Brenner Inc & The Garden Stand retail in New Hamburg, Ontario.
About AB Catering and The Garden Stand
Chef Adam's vision of running a kitchen and owning his own store front came to life in 2016 with a local custom catering company that specializes in prepared meals to go, private dinner parties, weddings, wholesaling, and custom takeaway menus for special occasions.
The business continues to grow and the AB team strives to bring creativity and passion to local food with incredible attention to detail and exceptional service to make each experience unforgettable. Learn more!
Ten Questions for Chef Brenner
What is your favourite restaurant and why?
Proof in Waterloo, it's close to home and has consistent food.
What is your favourite cookbook and why?
I'm not a big reader at this point in life. Anything by Anthony Bourdain, he spoke the truth, didn't hold back.
What is your guilty pleasure food?
Sandwiches toasted.
What food did you think was over-rated until you tried it?
Hummus.
What is your favourite knife or kitchen tool?
Tong and Robot-Coupe.
What restaurant dish seemed the most intimidating, but is actually not too difficult to make?
Pâté.
What's your favourite ingredient to work with right now?
Cumin.
What is a new technique or flavour you are experimenting with currently?
Smoking tomatoes.
Are there any recipes from your time at Stratford Chefs School that you still use?
Bittersweet chocolate tart (see recipe below!)
What is a fond memory from your time at Stratford Chefs School?
Gala dinner. Amazing to see everyone come together from start to finish.
Photos provided by Adam Brenner
Recipe: Bittersweet Chocolate Tart
Chef Brenner still uses this recipe from his time at Stratford Chefs School, so we wanted to share with you!
Ingredients:
Sweet pastry
225g g sweet butter, room temperature
500 g all-purpose flour
2½ egg
150 g sugar
50 g icing sugar
Pinch of salt
Chocolate filling
1½ cup 35 % cream
8-ounces bittersweet chocolate
1 large egg slightly beaten
1 egg yolk
Garnish
Chocolate shavings
Candied lemon and orange zest
Pastry and lining the tart shell
Place the butter and sugars into the bowl of a stand mixer fitted with a paddle. Beat the sugar and butter over medium speed until light and creamy. Add the eggs and continue to beat until incorporated. Turn the machine off and add the flour. Switching the machine on and off on low speed, mix until the flour is almost incorporated. Empty the contents out onto your work top, bring the mixture together using your hands and shape into a flattened disc. Chill for at least one hour before using.
Measure 11oz or (308g) of pastry. Work the dough lightly to bring it back into a malleable mass. Roll the pastry in a circle slightly larger than your 8 – 9” tart shell (with removable bottom). Place the pastry into your tart shell and press down lightly so the pastry fits snugly on the bottom and sides. Make sure there is some overhang on the outside of the shell, (do not trim this off). Allow the lined shell to rest for a further 30 minutes in your refrigerator. Reserve left over dough.
Preheat your oven convection to 340ºF. Place tart shell into the oven for 5 minutes and check to see if the pastry is still flat and not rising. If the dough is starting to dome (rise) just prick lightly with a skewer or fork to release the air. The pastry will lie flat. Bake for a further 8 – 10 minutes or until it is evenly golden. Remove the tart shell from the oven and using a serrated knife trim off the overhang carefully. Allow the shell to cool. Check for any holes, fill small holes by smearing tiny pieces of left over pastry dough over small cracks or holes.
Tart Filling
Bring the cream to a simmer over moderate heat. Remove the pan from the heat, add the chocolate, and stir until the chocolate is thoroughly melted and the mixture is well blended. Add the egg, and egg yolk, whisk until thoroughly blended.
Baking the tart
Preheat still oven to 250ºF
Pour the batter into the prepared pastry shell. Place in the center of the oven and bake until the filling is slightly firm but still trembling in the center, 25 – 30 minutes. Watch carefully as ovens vary tremendously, and baking times may differ slightly. Remove from the oven and remove the outer ring, place on a rack to cool. If desired, dust with cocoa powder. Serve with chocolate shavings and candied citrus (as desired), slightly warm or at room temperature.
Excerpted From Stratford Chefs School Enriched Cookery Manual 2023-2024