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.

Events & Dinners

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Open Kitchen

SCS Cooking Fundamentals | 10 Class Series

136 Ontario Street, Stratford, ON, Canada

Sunday, January 26th, 2020
at 11:00 am

Foundational cooking methods as taught in Stratford Chefs School’s Professional Program

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Open Kitchen

SCS Cooking Fundamentals | Roasting & Baking

136 Ontario Street, Stratford, ON, Canada

Sunday, January 26th, 2020
at 4:00 pm

Foundational cooking methods as taught in Stratford Chefs School’s Professional Program

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Open Kitchen

Open Kitchen + Bradshaws | Knife SKILLS for Beginners

136 Ontario Street, Stratford, ON, Canada

Monday, February 3rd, 2020
at 6:00 pm

Learn everything the home cook needs to slice, chop and dice properly and safely at home!

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International Inspirations | Ollie Dabbous: Dabbous

Clement Filewod

136 Ontario Street, Stratford, ON, Canada

Thursday, January 23rd, 2020
at 6:30 pm

Raw Beef with Cigar and Rye
Roast Scallop, Toasted Jerusalem Artichokes, Virgin Rapeseed Oil
Roast Veal Fillet with Winter Vegetables, in a Light Cheese Broth
Blood Orange, Olive Oil & Marjoram
Chocolate-Soaked Brioche, Barley Malt Ice Cream & Adzuki Beans

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Scott Roberts, SCS Chef Instructor

Alex Abrantes

136 Ontario Street, Stratford, ON, Canada

Friday, January 24th, 2020
at 6:30 pm

Canadian Guest Chef Scott Roberts

Oyster / Green Chili / Kaffir Lime
Lobster / Plantain / Aji Amarillo / Green Mango
Lettuce Heart / Duck Egg / Pig’s Ear / Truffle
Smoked Eel / Beet / Buckwheat / Bone Marrow
Turbot / Chicken Oyster / Yellow Soy Bean / Mussel
Diver Scallop / Pork Cheek / Shiitake / Boudin Noir
Lamb Breast / Black Cardamom / Tamarind
Foie Gras / Mangosteen / Coconut / Palm Sugar
Pumpkin / Gianduja / White Chocolate / Coffee / Cocoa Nib

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: José Matamoros | El Catrin (Toronto)

Julian Palmer

136 Ontario Street, Stratford, ON, Canada

Saturday, January 25th, 2020
at 6:30 pm

Canadian Guest Chef José Matamoros

Tostada de Tulum
Tuna, piloncilo, salsa Macha, avocado

Quesadilla de barbacoa
Corn tortilla, braised lamb, salsa borracha, Oaxacan cheese, pickled fennel

Squash Tamal with Pipian
Butternut squash, pumpkin seed sauce

Raspado de Jamaica
Hibiscus granita, tajin, mint

Pollo pibil
Cornish hen pibil-style, black beans, pickled chayote, tortilla

Kastakan
Crispy pork belly, mole oaxaqueño, hibiscus pickled onion

Tres Leches de Metate
Chocolate abuelita-soaked cake, hoja santa ice cream

Prix fixe includes wine pairings and coffee or tea.

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ICR Dinner: Jenner Tomaska, Chicago

Nathan Bellaire

136 Ontario Street, Stratford, ON, Canada

Tuesday, January 28th, 2020
at 6:30 pm

Oeuf en Gelée
salmon, roe, yuba, fines herbes

Borscht
salted cranberry, allium, truffle
&
Sunchoke Bread
fig, pistachio, olive

Mille Feuille
cellar vegetables, smoked yogurt, rye

BBQ Quail
quince, barley, juniper

Mont Blanc
chestnut, winter citrus, rose

Prix fixe includes wine pairings and coffee or tea.

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ICR Dinner: Jenner Tomaska, Chicago

Emma Preston

136 Ontario Street, Stratford, ON, Canada

Wednesday, January 29th, 2020
at 6:30 pm

Oeuf en Gelée
salmon, roe, yuba, fines herbes

Borscht
salted cranberry, allium, truffle
&
Sunchoke Bread
fig, pistachio, olive

Mille Feuille
cellar vegetables, smoked yogurt, rye

BBQ Quail
quince, barley, juniper

Mont Blanc
chestnut, winter citrus, rose

Prix fixe includes wine pairings and coffee or tea.

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ICR Dinner: Jenner Tomaska, Chicago

Faye Cain-Merrill

136 Ontario Street, Stratford, ON, Canada

Thursday, January 30th, 2020
at 6:30 pm

Crab en Gelée
winter melon, anise, cucumber

Tea
carrot, chamomile, sesame
&
Sunchoke Bread
fig, pistachio, olive

Scallop en Croûte
burnt onion, dashi, smoked tofu, apple

Chaudfroid
squab, beet, almond

Textures of Pie
pumpkin, honey, wheat

Prix fixe includes wine pairings and coffee or tea.

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ICR Dinner: Jenner Tomaska, Chicago

Iain MacCallum

136 Ontario Street, Stratford, ON, Canada

Friday, January 31st, 2020
at 6:30 pm

Crab en Gelée
winter melon, anise, cucumber

Tea
carrot, chamomile, sesame
&
Sunchoke Bread
fig, pistachio, olive

Scallop en Croûte
burnt onion, dashi, smoked tofu, apple

Chaudfroid
squab, beet, almond

Textures of Pie
pumpkin, honey, wheat

Prix fixe includes wine pairings and coffee or tea.

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ICR Dinner: Jenner Tomaska, Chicago

Julian Rey

136 Ontario Street, Stratford, ON, Canada

Saturday, February 1st, 2020
at 6:30 pm

Funnel Cake
rye, trout roe, anise
&
Soda
carrot, chamomile, chili

Royale
broccoli, truffle, apple

Chartreuse
cellar vegetables, huckleberry, duck

Salad
bitter greens, almond, mandarin

Mont Blanc
chestnut, honey, rose

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Simon Briggs | Keystone Alley (Stratford)

Erin Reece

136 Ontario Street, Stratford, ON, Canada

Tuesday, February 4th, 2020
at 6:30 pm

Canadian Guest Chef Simon Briggs

Gougère filled with chicken liver mousse

Frisée and endive salad, poached pear, pickled grape, toasted walnuts, and gorgonzola

Seared mackerel, smoked mussels, creamy vegetable ragoût, and crispy capers

Braised pork cheek, ham hock croquette, roasted root vegetables, parsnip chips, and jus

Lemon meringue parfait, white chocolate and orange sauce, and corn meal cookie

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Jonathan Naiman | The Red Rabbit (Stratford)

Matthew Burpee-Jones

136 Ontario Street, Stratford, ON, Canada

Wednesday, February 5th, 2020
at 6:30 pm

Canadian Guest Chef Jonathan Naiman, Menu TBA

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Angela Murphy, Grace Restaurant (London, ON)

Dyson Smirle

136 Ontario Street, Stratford, ON, Canada

Thursday, February 6th, 2020
at 6:30 pm

Canadian Guest Chef Angela Murphy

Bread
Grace Foccacia
Roasted soy bean oil, and baco noir vinegar

First
Lemongrass and Almond Milk Broth
Fermented sweet onion, vegetable inks

Second
Guernsey Milk Ricotta
Charred pumpkin, malted barley soil, pumpkin powder, ginger gel, mint, basil

Third
Sunchoke Berlingots
Planet shrimp, carapace consomme, hot house cucumber, mizuna, chervil, white sesame

Fourth
Mcintosh Farms Duck Breast
Cocoa espresso crust, smoked pomme puree, Devil’s Rock snow, stout jus

Last
French Apple Cake
Cinnamon black pepper mousse, apple butter, turmeric ice cream, compressed apple

Petit Fours
Fermented orange pâte de fruit

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Mike Fry and Jesse Way, Cambridge Mill

Bailee Letman

136 Ontario Street, Stratford, ON, Canada

Friday, February 7th, 2020
at 6:30 pm

Canadian Guest Chefs Mike Fry and Jesse Way, Cambridge Mill
Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Reserve Now

CGC Dinner: Stev George | Co-Owner Olivea (Kingston), Riva (Gananoque)

Fiona Johnston

136 Ontario Street, Stratford, ON, Canada

Saturday, February 8th, 2020
at 6:30 pm

Canadian Guest Chef Stev George

Menu TBA

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Carl Heinrich | Richmond Station (Toronto)

Eric Lavryssen

136 Ontario Street, Stratford, ON, Canada

Tuesday, February 11th, 2020
at 6:30 pm

Canadian Guest Chef Carl Heinrich, Richmond Station

Soybean Hummus
goat yogurt, roasted garlic, cumin, sourdough flatbread

Smoked Trout and Squash
georgian roaster, za’atar, tahini, pistachios

Pork Wellington
truffled mushrooms, carrot puree, roasted shallot

London Fog
orange blossom jelly, seabuckthorn, almond crumble

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Carl Heinrich | Richmond Station (Toronto)

Christian Schiller

136 Ontario Street, Stratford, ON, Canada

Wednesday, February 12th, 2020
at 6:30 pm

Canadian Guest Chef Carl Heinrich, Richmond Station

Chicken Fried Oyster Mushrooms
kewpie mayo, togarashi, japanese bbq sauce

Salt Baked Celeriac
almond and hazelnut romesco, garlic emulsion, parsley

Braised Grass-Fed, Organic Beef Shank
glazed rutabaga, charred onion, wild mushrooms, sorrel

After Eight
mint and cocao nib ganache, chocolate soil, peppermint ice cream, marshmallow

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Andrew Mavor | Owner/Chef, Hanks and Nowhere Restaurants (Victoria BC)

Arthur Hsieh

136 Ontario Street, Stratford, ON, Canada

Thursday, February 13th, 2020
at 6:30 pm

Canadian Guest Chef, Menu TBA

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Jamie Crosby

Wolfgang Young

136 Ontario Street, Stratford, ON, Canada

Friday, February 14th, 2020
at 6:30 pm

Canadian Guest Chef Jamie Crosby

Valentine’s Day Extravaganza:

MARINATED MUSSELS carrot, chili
BELGIAN ENDIVE pineapple, comté, macadamia
SOLE salsify, lemon, oyster sauce
OXTAIL celery, mushroom, raisin, lovage
BAY LEAF ICE CREAM orange, olive oil
BAKED POTATO PROFITEROLE

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Marc Chartrand, SCS Chef Instructor

Jaewon Choi

136 Ontario Street, Stratford, ON, Canada

Saturday, February 15th, 2020
at 6:30 pm

Canadian Guest Chef Marc Chartrand

Jaewon’s rainbow roll

McIntosh Farms egg, bacon, confit tomatoes, and Revel espresso

Sunchoke agnolotti, celery root, and ‘raclette’

Duck, potato, cabbage, and peppercorn jus

Monforte cheese course, raisins, and carrot

Lemon, puff pastry, and blueberry

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Eric Robertson & Daniel Hadida | The Restaurant at Pearl Morissette (Niagara)

Cory LeBlanc

136 Ontario Street, Stratford, ON, Canada

Tuesday, February 18th, 2020
at 6:30 pm

Canadian Guest Chefs Eric Robertson & Daniel Hadida, The Restaurant at Pearl Morisette
Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Reserve Now

CGC Dinner: Nuit Regular | PAI Northern Thai Kitchen, Kiin (Toronto)

Julia Hancock-Song

136 Ontario Street, Stratford, ON, Canada

Wednesday, February 19th, 2020
at 6:30 pm

Canadian Guest Chef Nuit Regular, PAI Northern Thai Kitchen, Kiin
Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Reserve Now

CGC Dinner: Arron Carley | The Bruce Hotel (Stratford)

Aaron Dettlinger

136 Ontario Street, Stratford, ON, Canada

Thursday, February 20th, 2020
at 6:30 pm

Canadian Guest Chef Arron Carley, The Bruce Hotel
Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Reserve Now

CGC Dinner: Ryan Crawford | backhouse (Niagara-on-the-Lake)

Sam Brohman

136 Ontario Street, Stratford, ON, Canada

Friday, February 21st, 2020
at 6:30 pm

Canadian Guest Chef Ryan Crawford, Backhouse

DUCK LIVER MOUSSE PROFITEROLE | duc apricot compote
DIP-DIP EGG | fried egg white mousse | confit yolk | brassica caviar
100 LAYER POTATO | saffron aioli | nduja
WOOD OVEN SOURDOUGHS | ontario artisanal butters
JERUSALEM ARTICHOKE VELOUTE | burnt pear | black walnut | celery root
WOOD-FIRED HEN | composition from carrot
ICEWINE FLOAT | sorbet | sparkling “raw” duc vineyard icewine
ROW 7 SQUASH | koginut mousse | candied tetra | seedy crumble | juniper gastrique

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: CGC Dinner: Ryan Crawford | Ruffino ('Naples'-on-the-Lake)

Ashley Stock

136 Ontario Street, Stratford, ON, Canada

Saturday, February 22nd, 2020
at 6:30 pm

Canadian Guest Chef Ryan Crawford, Ruffino (‘Naples’-on-the-Lake)

PROSCIUTTO | house cured | hand sliced
GAMBERETTO FRITTA | ontario shrimp | polenta | marinara
SOURDOUGH FOCACCIA | ontario artisanal cold pressed oils
TABLESIDE CAESAR | romaine | white anchovies | black garlic
BRAISED LAMB SHANK TORTELLINI | burnt shallot brodo
RISOTTO A LA MILANESE | ontario saffron | monforte toscano | grass fed butter
WHOLE ROASTED CHICKEN SALTIMBOCCA | prosciutto | sage | malloreddus | white bean
TIRAMISU | coffee | cocoa | mascarpone | amaretto

Prix fixe includes wine pairings and coffee or tea.

Reserve Now

CGC Dinner: Frank Parhizgar | FK (Toronto)

Skyla Whalen-Tucker

136 Ontario Street, Stratford, ON, Canada

Tuesday, February 25th, 2020
at 6:30 pm

Canadian Guest Chef Frank Parhizgar, FK
Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Reserve Now

CGC Dinner: Justin Dafoe

Mohammed Barakat

136 Ontario Street, Stratford, ON, Canada

Wednesday, February 26th, 2020
at 6:30 pm

Canadian Guest Chef Justin Dafoe
Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Reserve Now

CGC Dinner: Randi Rudner, SCS Program Manager and Chef Instructor

Campbell Smith

136 Ontario Street, Stratford, ON, Canada

Thursday, February 27th, 2020
at 6:30 pm

Canadian Guest Chef Randi Rudner

Potato, Roe, Crème Fraîche, Salt n’ Vinegar

Root Vegetables, Roasted Yeast, Toscano

Agnolotti Doppi, Alliums, Memelette, Ham Broth

Skrei, Popcorn Shio Koji, Beurre Cancalaise

Campari, Yogurt, Grapefruit

Pear and Cranberry Extravaganza

Prix fixe includes wine pairings and coffee or tea.

Reserve Now

CGC Dinner: Mike Booth, SCS Chef Instructor

Clement Filewod

136 Ontario Street, Stratford, ON, Canada

Friday, February 28th, 2020
at 6:30 pm

Canadian Guest Chef Mike Booth
Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Reserve Now
Summer JL Baird

Summer JL Baird

Stratford Chefs School, Class of 1998 | Owner, The Hintonburg Public House, Ottawa

“The Stratford Chefs School provided me with the tools needed to excel in the restaurant industry. The small-scale class sizes and hands-on approach attributed to my accomplishments today. Not only did I gain a solid foundation of culinary skills, but also the discipline and knowledge required to open and run my own restaurants. From the budget and design to creating quality food and drink, the courses cover everything you need to get started and the clout and connections to get you where you want to go.

The students are fortunate to work alongside world-renowned chefs and professionals who are active in the industry. I feel this ‘real life’ exposure compliments the training and is rare to find. SCS is the perfect recipe for success in the industry and why so many graduates go on to have such exciting and impressive careers.”

What Sets Stratford Chefs School Apart

 

 

Innovative Program

Our unique program model is method-based, hands-on, experiential, work-integrated learning.

High Quality Program

An enriched, immersive curriculum with exceptional standards and small classes.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.

Alumni

SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.

Applications are now open for our 16 Week Diploma Summer Program and our 32 Week Professional Diploma Program 2020!

Learn More

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