Where The Best Chefs Train

Building on our reputation for quality cookery, innovation, and entrepreneurship.

Sam Bavaro

Sam Bavaro

Stratford Chefs School, Class of 2015 | Chef de Partie, Scaramouche (Toronto)

“During my time at SCS I was told by almost every instructor how staging or working abroad or even just outside of Ontario can benefit a young cook. For me, this theory proved true as I experienced things I never thought possible through 4 jobs/stages outside of Ontario. This is just one aspect in which I found the instructors at SCS really push the students to exit their comfort zones and strive to go further.”

2017 Spring/Summer Workshops

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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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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

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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