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Canadian Guest Chef Series

Canadian Guest Chef Jeremy Gries | Student Chef Dean Pazianos

136 Ontario Street, Stratford, ON, Canada

February 25th 2017 at 6:30 pm

Falafel Hummus – chickpea, tahini, lemon, smoked chipotle, evoo

Chopped Liver & Onions – gribenes, hard egg, radish, beet horseradish, challah

Roast Cauliflower – tahini, skhug, halloumi, pomegranate, pinenuts

1/2 Roast Chicken – tahini squash mash, mint apricot amba

Sour Cherry Upside down Cake – Maple cream, halva

Includes wine pairing and coffee or tea

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Canadian Guest Chef Series

Canadian Guest Chef Simon Briggs | Student Chef Chelsea Stemmler

136 Ontario Street, Stratford, ON, Canada

February 28th 2017 at 6:30 pm

Mackerel, mango, chili, radish, cilantro, lime

Crispy duck gizzards, frisee, avocado puree, confit tomato, smoked tomato salsa, queso fresco, tortilla chips

Grilled octopus, chorizo, fennel, cucumber, pineapple, salsa roja, crema Mexicana

Grilled hanger steak marinated in adobo, confit fingerling potatoes, roasted root veg, sauce diable, chimichurri, crispy shallots

Cilantro cake, lemon curd, black olive crumble, cilantro gel, meringue, sour cream ice cream, cilantro sprouts, flowers

Includes wine pairing and coffee or tea

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Canadian Guest Chef Series

Canadian Guest Chef Fransisco Alejandri | Student Chef Nicholas Schroder

136 Ontario Street, Stratford, ON, Canada

March 1st 2017 at 6:30 pm

Sikil p`ak
Lightly roasted pumpkin seeds, rehydrated with a tomato and habanero pure and finished with fresh coriander and chives. Served with Totopos

CALDO DE OSO
Bear`s broth or fish stew
A light fish and tomato broth, flavoured with star anise , cumin seeds and Mexican oregano. Served with tender morsels of pan seared halibut cheeks and sea scallops. Garnished with capers, olives and black garlic

TOSTADA DE TINGA DE POLLO
Tinga tostada
Shredded chicken, stewed in a tomato and chipotle sauce with cabbage and onions. Served on a tostada with refried black beans avocado, crema and macerated onions

AGUA DE HORCHATA
Rice and cacao agua fresca
Made with white rice and cacao beans and flavoured with canela and condensed milk

CHILE POBLANO RELLENO DE GUACAMOLE CON FRUTAS
Poblano pepper stuffed with guacamole chamacuero and served on a tomato and Mexican oregano sauce.

ARROZ DE CHOCOLATE CON LECHE Y HELADO DE AGUACATE
Rice pudding flavoured with dark chocolate, de arbor chile, canela and annatto seeds. Served with avocado ice cream

Includes wine pairing and coffee or tea

Last Straw Distillery is Ontario’s smallest production distillery, making quality spirits by hand in Vaughan, Ontario. Last Straw is owner-operated, and all of their recipes have been perfected through extensive experimentation, without the use of consultants. The result is a truly unique line of highly flavourful spirits that are made to enjoy with friends.

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Canadian Guest Chef Series

Canadian Guest Chef Fransisco Alejandri | Prepared by Student Chef Akeela R.

136 Ontario Street, Stratford, ON, Canada

March 2nd 2017 at 6:30 pm

OSTIONES EN ESCABECHE
Pickled Oysters
BC oysters lightly poached and served with escabeche of vegetables,
jalapeños and crackers

SOPA DE PORO, PEREJIL Y TORTILLA
Leek, parsley and tortilla soup
A light leek and parsley broth garnished with fresh parsley, queso
fresco, chopped egg whites and tortilla. Finished with parsley oil

TOSTADA DE CEVICHE
Fresh sea bream, macerated in lime juice with tomatoes, habaneros, and
fresh coriander. Served with avocado and finished with puya sauce

AGUA FRESCA DE FLOR DE JAMAICA
Red hibiscus agua fresca
Jamaica flowers, steeped in water and carefully balanced with fresh
orange juice and rose petal water

CHILE RELLENO DE GUACAMOLE Y FRUTAS EN CALDILLO DE JITOMATE
Poblano pepper stuffed with guacamole chamacuero and served on a tomato
and Mexican oregano sauce

DULCE DE CAMOTE CON HELADO DE MOLE
Roasted sweet potato, finish in a dark caramel, flavoured with dry
fruits, nuts, tequila and rum. Garnished with a delicate gelato made with
chipotle, chocolate, achiote and canela

Includes wine pairing and coffee or tea

Last Straw Distillery is Ontario’s smallest production distillery, making quality spirits by hand in Vaughan, Ontario. Last Straw is owner-operated, and all of their recipes have been perfected through extensive experimentation, without the use of consultants. The result is a truly unique line of highly flavourful spirits that are made to enjoy with friends.

Read More

Canadian Guest Chef Series

Canadian Guest Chef Arron Carley | Student Chef Meaghan Evely

136 Ontario Street, Stratford, ON, Canada

March 3rd 2017 at 6:30 pm

Bread Service: Wild Rice & Colts Foot Traditional Bannock. Served with Whipped Pork Fat and Pemmican

Kanata: Squash, Smoked Coco Bean, Pickled Corn, Popcorn, Chickweed

Foragers First: Pheasant, Sassafras, Mulberry, Juniper, Foraged Pickles, Black Trumpets

Homeland: Rye Kernels, Mead Braised Dandelion Greens, Dill, Wild Licorice, Seeds

The Journey: Giant Octopus, Chic Choc Rum, Sea Asparagus, Sea Buckthorn, Kombu Corral, Dulse

Hunt: Elk Striploin, Beet Fluid Gel, Charcoal Sunchokes, Sumac, Smoking Pine Jus, Reindeer Moss

Setting Roots: Cedar, Birch Cake, Smoked Maple Ice Cream, Spruce Snow, Cherry, Black Walnuts

Includes wine pairing and coffee or tea

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Canadian Guest Chef Series

Canadian Guest Chef Eric Neaves | Student Chef Stephanie Brown

136 Ontario Street, Stratford, ON, Canada

March 4th 2017 at 6:30 pm

Pretzel buns & breadsticks
chicken liver mousse, cipollini onion preserve

Cauliflower & brown butter soup, fried brussels

Caesar salad: romaine hearts, confit bacon, anchovy-parm dressing, croutons

Ravioli doppi: smoked sweet potato & goat’s cheese fillings, wine & butter sauce, baby arugula, fried capers, parmigiano

Pan-seared duck breast, braised duck leg & tomato sauce, savoy cabbage, white beans, celeriac purée, blood orange

deep-fried apple pie, oat & walnut crumble, maple-vanilla ice cream, sugar & spice

Includes wine pairing and coffee or tea

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Alex Kemenian

Alex Kemenian

Stratford Chefs School, Class of 2016

“As hardworking and knowledgeable cooks and chefs, we have to know our every move in everything we do. Whether it’s making risotto from start to finish or plating a dish, we need to know every step towards the end. The Stratford Chefs School has taught me to think about the power of ‘next’ and to move efficiently.”

March Break Culinary Camp 2017

Register today and learn to cook signature dishes from Italian, Mexican, Chinese, Indian, and Canadian cuisines. Classes are available for Teens and Adults from March 13 – 17.

Register Today

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Student Posts

Student Bo Stelmach: Level 1 Experiences #1

We are a compote of green and experienced cooks; some of us have owned businesses, some have worked in offices. Some of us have children older than many of the students here at the school. Some are fresh out of high school, and others haven’t been students for nearly 30…

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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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Student Posts

A Visit to Vietnam

I spent 2 full weeks of my Christmas holiday this year in Vietnam, visiting my partner-in-love Larrissa. We travelled from South to North and back by plane, bus and motorbike (the king of transit in Vietnam). I ate my face off and had some of the best experiences of my…

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