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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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Student Posts

Savour Stratford 2014: Regional Culinary Focus Delivers Delicious National Identity

The theme of this year’s Savour Stratford event (July 19-20th) was Canada from Coast to Coast, meaning top chefs from across the country would deliver their vision of “local”, by showcasing distinct produce, impressive skills, and complete breakdowns of signature recipes and methods, exactly as used in their renowned restaurant/kitchens…

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Student Posts

Leadership Learning via Student Lunch Labs

“YES CHEF!” As culinary students, we say this a lot, as a way to express to our chef instructors that we have understood what has been stated, and will proceed in executing whatever they have asked. The term is especially applicable during service, when different stations have to synchronize efforts…

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Student Posts

Class Project: Escoffier Dinner

If you could travel back in time and meet a historical figure, who would it be? Last week Stratford Chefs School first year students had our own time travel experience bringing to life the dishes of Auguste Escoffier, famous French chef and father of classical cuisine.

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Student Posts

An Apprentice’s Frustrations

It’s strange to say at the end of October, but a new school year is almost upon us. When asked about how I feel about starting second year, my response all summer has been along the lines of: “too excited” or “it can’t come fast enough”. This is still true,…

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Student Posts

International Guest Chefs

It is hard to fully encapsulate the culinary aptitudes that the Stratford Chefs School instills in its apprentice students. Its structure is as unique as it is comprehensive. Having students run a functional kitchen five days a week is an excellent approach, enhanced by the fact that students work hands-on…

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Student Posts

Entremet-yay!

Heat the pan; drop your pasta (2 portions? No, 4!), add the sauce reduction and get the bowls out of the oven. Drain the pasta and get it into the pan, DON’T LET IT STICK! Add some of the pasta water, but not too much; toss toss toss! Now the…

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Student Posts

I love Leo (and Kiki)

Each year, the school hosts 2 international guests chefs who spend a week at the school curating dinner menus carried out by the students. Last week, we had the pleasure of hosting Leonardo Pereira, the chef at Areias do Seixo in Portugal, and his wife and coworker Kiki Sontiyart, a…

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Student Posts

Christmas, Stratford Chefs School Style

I’d like you to think back to this past Christmas season. Did you cook a turkey? For how many people? Was it dry? Were you stressed out? I think most people cook a turkey for 10-15 people, and have nightmares about serving those people dry meat. Now change that amount…

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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

Bo Stelmach: Level 1 Experiences #3

Below is the winning recipe from Cook The Books, prepared and served by Emma House and Heather Mitchell, assisted by Dan Lipton

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2017 Spring/Summer Workshops

Have an idea for a spring/summer class or workshop you’d like to attend?

We’d love to hear your suggestions.

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