Just a few years ago, Camiel Henning was single and living and working as a talented and well respected chef in the Netherlands. He ended up coming to the United States, though, to marry the love of his life, and they started out living in Ohio. Henning lost his chef job there, though, when the restaurant he was working at closed. He then became a top chef at a fine-dining restaurant in southern California, but he ran into misfortune there, too, when COVID-19 caused him to be furloughed for months in 2020. Fortunately, his family’s life took a turn for the better late last year when he landed a job working as the executive chef at the Scotts Bluff Country Club. Henning said he couldn’t have imagined things turning out any better for him and his family, for he loves his new job at the SBCC and his family has found what they feel is paradise in the Panhandle.
JEFF FIELDER Editor
SCOTTSBLUFF – Camiel Henning was only 14 years old when he started working part-time on the weekends at a restaurant in his hometown in the Netherlands.
He wanted to make some extra money, and he also thought it would be fun to cook at a restaurant – something he was always interested in.
“I started out doing simple stuff in the kitchen – like peeling carrots, cleaning vegetables and making fries – but it was a great learning experience because I got to see how all the other cooks worked,” he said. “When I saw the chefs cooking, I thought, ‘This is what I want to do with my life.”
Henning’s passion for cooking only grew during his high school years. His goal was to become a chef – a very good chef.
“I wanted to get the best out of myself,” he said. “I wanted to see how far I could go with it.”
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