Where The Best Chefs Train - Stratford Chefs School

Where The Best Chefs Train

Not-for-Profit career college focused on the innovative, hands-on training of high quality, aspiring chefs and culinary entrepreneurs.

ICR Dinner: Cristina Bowerman

Dan Wagner

136 Ontario Street, Stratford, ON, Canada

Tuesday, January 23rd, 2018
at 6:30 pm

Traditional menu, but… not too much. A Glass Hostaria Tasting Menu

Salad Bouquet

Ravioli del Plin Stuffed with Amatriciana Sauce, Pecorino, and Crispy Guanciale

Lamb, Tubers, Braised Red Onion, and Stilton

Sweetbreads and Sweet Soy Sauce

Condensed Milk, Espresso Jelly, and Bailey’s Ice Cream

Marshmallows

Coconut Finazieri

Liquorice Fudge

Reserve Now

ICR Dinner: Cristina Bowerman

Katy Chan

136 Ontario Street, Stratford, ON, Canada

Wednesday, January 24th, 2018
at 6:30 pm

Everything by hand. A Romeo Chef & Bake Tasting Menu

Salad Bouquet

Liquorice Panino with Beef Liver, Mango Ketchup and Passito Mayonnaise

Tortilla with Mortadella, Parmesan and Crispy Prosciutto

Taco with Veal Heart, Avocado and Lettuce

Sandwich with Raspberry and Anise Panna Cotta and Frost Mint

Marshmallows

Coconut Finazieri

Liquorice Fudge

Reserve Now

ICR Dinner: Cristina Bowerman

Ashley Burnie

136 Ontario Street, Stratford, ON, Canada

Thursday, January 25th, 2018
at 6:30 pm

Everything by hand. A Romeo Chef & Bake Tasting Menu

Salad Bouquet

Liquorice Panino with Beef Liver, Mango Ketchup and Passito Mayonnaise

Tortilla with Mortadella, Parmesan and Crispy Prosciutto

Taco with Veal Heart, Avocado and Lettuce

Sandwich with Raspberry and Anise Panna Cotta and Frost Mint

Marshmallows

Coconut Finazieri

Liquorice Fudge

Reserve Now

ICR Dinner: Cristina Bowerman

Jessica Iveson

136 Ontario Street, Stratford, ON, Canada

Friday, January 26th, 2018
at 6:30 pm

Traditional menu, but… not too much. A Glass Hostaria Tasting Menu

Salad Bouquet

Ravioli del Plin Stuffed with Amatriciana Sauce, Pecorino, and Crispy Guanciale

Lamb, Tubers, Braised Red Onion, and Stilton

Sweetbreads and Sweet Soy Sauce

Condensed Milk, Espresso Jelly, and Bailey’s Ice Cream

Marshmallows

Coconut Finazieri

Liquorice Fudge

Read More

ICR Dinner: Cristina Bowerman

Brian Goodman

136 Ontario Street, Stratford, ON, Canada

Saturday, January 27th, 2018
at 6:30 pm

Traditional menu, but… not too much. A Glass Hostaria Tasting Menu

Salad Bouquet

Ravioli del Plin Stuffed with Amatriciana Sauce, Pecorino, and Crispy Guanciale

Lamb, Tubers, Braised Red Onion, and Stilton

Sweetbreads and Sweet Soy Sauce

Condensed Milk, Espresso Jelly, and Bailey’s Ice Cream

Marshmallows

Coconut Finazieri

Liquorice Fudge

Read More

ICR Dinner: Matias Aldasaro

Katie Wong

136 Ontario Street, Stratford, ON, Canada

Tuesday, January 30th, 2018
at 6:30 pm

*Menu subject to change*

Vinagrette marinated tongue, toasted bread and alioli and parsely

Textures of potato, poached egg, and fried onion

Lamb sweatbread with mushroom ragú and fried leeks

Slow grilled ribeye with roasted vegetable and a creole sauce

Port bavaroise, olive crumble and salt with mascarpone ice cream

Reserve Now
Donnah Borooah

Donnah Borooah

Stratford Chefs School, Class of 2016 | Chef Instructor and Chef's Assistant at Dish Cooking Studio and Lucy Waverman for Globe and Mail

“The information taught at SCS takes choices from a matter of opinion and habit to being researched and thought out. I find that my voice and style as a Chef are respected because my SCS education has given me such a stable foundation that is well respected throughout the industry. Courses such as Commodities and Gastronomy have provided me with the inspiration to aim for a Masters Degree in Food Studies. Without these courses, I would not have experienced such great stepping stones toward research in food and culture.”

NEW SUMMER PROGRAM 2018

We are happy to announce that we will be holding a session of the Level 1 Program from June 4th, 2018 – September 21st, 2018.

For the first time, we will be opening the program up to International Applicants.

Click to the link to apply today!

Apply Now

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Student Posts

Student Blog Post: Stepfanie Spencer

As new cooks, we are constantly learning: techniques, flavours, equipment we’ve never seen or used before. Everything is fresh and exciting and we want to excel with them all. Skill, knowledge and experience are all required to be a good chef, but knowing how to use them with refinement is…

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