Where The Best Chefs Train

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

International Inspirations

Christopher Kostow, "Meadowood" | Prepared by Student Chef Max Thuss

136 Ontario Street, Stratford, ON, Canada

December 10th 2016 at 6:30 pm

Orange Peel, Mushrooms, Herring Escabeche

Smashed Pumpkin, Mole Curds

Charred Bavette, Onions

Pea and White Chocolate Salad

Includes wine pairing and coffee or tea

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Student Dinner Menu

Dean Pazianos

136 Ontario Street, Stratford, ON, Canada

December 13th 2016 at 6:00 pm

To be announced.

Includes wine pairing and coffee or tea

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Student Dinner Menu

Jared Hartley

136 Ontario Street, Stratford, ON, Canada

December 14th 2016 at 6:30 pm

Rabbit Rillet
Carrots, Cranberry, Grissini

Leeks and Mussels
Lemon Vinaigrette, Beets

Beef Cheeks
Parsnips, Rapini

Apple Tatin
Streusel, Apple Skins, Cider

Includes wine pairing and coffee or tea

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International Inspirations

Normand Laprise, "Toqué" | Prepared by Student Chef Amy Columbos

136 Ontario Street, Stratford, ON, Canada

December 15th 2016 at 6:30 pm

Crab Grissini

Chinatown Clam Salad

Striped Bass with Truffles

Roasted Leg of Venison with Dates, Almonds, Potato Galette and Roasted Salsify

Caramel Bubbles with Apple

Includes wine pairing and coffee or tea

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International Inspirations

Thomas Keller: "Per Se" | Prepared by Student Chef Mitchell Graper

136 Ontario Street, Stratford, ON, Canada

December 16th 2016 at 6:30 pm

Artichokes, Sunchokes and Crosnes with Lemon and Olives

Grilled Octopus with Chorizo, Fingerling Potatoes, Almonds and Salsa Verde

Confit of Calves Heart, Pecans, Baby Turnips, Cherries and Balsamic Vinegar

Spanish Mackerel and Serrano Ham en Brioche with Capers and Piquillo Peppers

Glazed Breast of Pork with Swiss Chard, Poached Apples and Green Mustard Vinaigrette

Vanilla, Chocolate and Cashew Ice Cream with Banana Anglaise and Waffle Tuile

Includes wine pairing and coffee or tea

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International Inspirations

Daniel Humm, "Eleven Madison Park" | Prepared by Student Chef Jaylen Wickert

136 Ontario Street, Stratford, ON, Canada

December 17th 2016 at 6:30 pm

Rice Cracker with Cucumber and Hamachi

Marinated Shrimp with Celeriac and Green Apple

Poached Halibut Cheeks with Bell Peppers and Piment D’Esplette

Braised Pork Neck with Sweet Potato, Plums and Amaretti

Coconut Meringue with Mango, Papaya and Passion Fruit

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.”

James Walt at Stratford Chefs School

Join us in welcoming Chef James Walt of Araxi Restaurant (Whistler, BC) to the Stratford Chefs School from January 24th to 28th, 2017, as this year’s Celebrity Chef-In-Residence, in partnership with The RBC Foundation.

Welcome James Walt

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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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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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