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.
Open Kitchen + Bradshaws | Knife SHARPENING for Beginners
136 Ontario Street, Stratford, ON, Canada
Monday, March 2nd, 2020
at 6:00 pm
Learn everything the home cook needs to know to keep kitchen knives SHARP at home!
Open Kitchen + Bradshaws | Knife Sharpening ADVANCED
136 Ontario Street, Stratford, ON, Canada
Monday, March 2nd, 2020
at 7:30 pm
Take your knife skills to the next level!
Open Kitchen + Bradshaws | Knife SKILLS for Beginners
136 Ontario Street, Stratford, ON, Canada
Monday, March 9th, 2020
at 6:00 pm
Learn everything the home cook needs to slice, chop and dice properly and safely at home!
CGC Dinner: Frank Parhizgar | FK, Frank's Kitchen (Toronto)
Skyla Whalen-Tucker
136 Ontario Street, Stratford, ON, Canada
Tuesday, February 25th, 2020
at 6:30 pm
Canadian Guest Chef Frank Parhizgar, FK (Toronto)
Fresh Bread
Chianti Walnut Viennese with Churned Butter
Amuse Bouche
Heirloom Beet Soup with Horseradish Crema and Fresh Goat Cheese Croquet
Appetizer
Seafood Cocktail – Lobster, Crab and Shrimp with Calamansi Vinaigrette, Avocado Mousse & Classic Cocktail Sauce
Main Course
Veal Tenderloin with Braised Cheek, Bone Marrow Arancini and Porcini Jus
Dessert
Sticky Toffee Pudding with Dates, Caramel and Spiced Chai Latte Ice Cream
Petit Four
Chocolate Truffles
Prix fixe includes wine pairings and coffee or tea.
CGC Dinner: Justin Dafoe | Elm Hurst Inn (Ingersoll)
Mohammed Barakat
136 Ontario Street, Stratford, ON, Canada
Wednesday, February 26th, 2020
at 6:30 pm
Canadian Guest Chef Justin Dafoe | Elm Hurst Inn
Kasu cured scallop, mushroom, black garlic, dashi
Salt baked rutabaga, onion soubise, compressed apple, parmesan
Chicken liver mousse, cherry agar gel, thin crostini, sorrel
Celeriac Purée, venison loin, aged celeriac, cured egg yolk, sumac jus
Beet sorbet with beet meringue
Confit kuri pumpkin, maple ice cream, nutmeg sponge cake, chocolate ganache
Prix fixe includes wine pairings and coffee or tea.
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.
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
Pickled Tongue
Danish Rye, Horseradish, Butter, Sweet Onion, Mustards
Risotto
Chèvre, Jerusalem Artichoke, Broccoli, Sunflower
Scallop
N’duja, Fermented Black Bean, Tofu, Charred Cabbage
Guinea Hen
Parsley Mousseline, Celery Root, Maiitake Mushroom, Truffle Jus
Citrus
Coconut, Chili, Mint
Speculaas
Pear, Almond, Cherry
Prix fixe includes wine pairings and coffee or tea.
Quinton Martisius
Stratford Chefs School, Class of 2015
“The all around experience at SCS was incredible…from making stocks and soups in Level One to running an entire lunch lab. Every aspect of the program is being applied to my career and has helped me advance in my profession.”