Trinity head chef Mr. Alan Henry has been inspired by food his entire life. Growing up, food was a major part of his upbringing. His family grew vegetables in the backyard, and they ate dinner around the table every night.When it came time to choose a career after high school, Henry attended Savannah College of Art and Design before transferring to the Culinary Institute of America. He got his first restaurant job at the Gryphon Tea Room, which was owned and operated by the university. After graduation, he worked in New York for multiple Michelin-starred chefs, including Daniel Boulud and Gordon Ramsay.
After more than a decade in New York City, Henry decided to move back to Louisville to start a family. Cost of living and quality of life were major factors in the decision. “Obviously, it’s a little less expensive than New York City,” Henry said. He now has two daughters, who he said will eventually attend Sacred Heart Academy.
Henry and his team of sous chefs, the second-in-command chefs in a kitchen, typically arrive at school between 4 and 5:30 a.m. to begin preparing breakfast while others start lunch preparations. After breakfast service is complete, the staff shifts its focus entirely to lunch.
The kitchen has only about four hours to prepare all of the food for the day, requiring the staff to work quickly and efficiently. In a typical week, the kitchen brings in $20,000 to $30,000 worth of raw product, which can produce more than 5,000 meals. Henry is responsible for deciding what appears on the menu each day based on available ingredients. The cafeteria is also “100% committed to avoiding waste,” according to Henry. Instead of simply reheating leftovers, the kitchen repurposes unused ingredients from previous meals to create new dishes. For example, leftover chicken from one day’s sandwich line may be used in burrito wraps the following day.
The food is very popular among students. Sophomore Parker Beaven said he likes the cafeteria because of “the different types of food and how everything there is amazing.”
Henry said the most valuable thing he and his team can receive is feedback. “We’d want to hear if you guys liked it, if you didn’t like it, if you want something different,” Henry said. “If you’ve got an idea, please bring it to us.”Next school year, Henry plans to add a suggestion box so students can share feedback and ideas about cafeteria meals.
