Originally from Stratford Ontario, Carrie Rau graduated from Stratford Chefs School in 2004 and has worked in notable Stratford kitchens such as Pazzo and The Church Restaurant. After moving to Toronto in 2010, Carrie continued her career running a cooking school for 5 years before falling in love with the wine industry.
Want to try making your own bread at home?
Chef Eli shares the science and steps to make a good sourdough starter culture and keep it alive.
“At Monforte, we’re convinced the small things do indeed make a difference, that agriculture is best practiced on a human scale…”
Meet Monforte Dairy’s Ruth Klahsen (SCS Class of 1983), try our Open Kitchen Recipe of the week, and more!
SCS Alumnus Matthew James Duffy is a Professor and Program Coordinator at Centennial College. He has an extensive culinary background and a Bachelor of Commerce from the University of Guelph. A graduate of Stratford Chefs School, Matthew now specializes in the baking and pastry arts management program and has worked with brands such as Cafe Boulud and Four Seasons Hotels and Resorts…
The food industry clearly made a mark on Moss. She studied hospitality at the University of Guelph and graduated from the Stratford Chefs School in 1992. “I always wanted to be a chef.” she says. She apprenticed at Rundles and for a period taught the front-of-house service component at the School. As both a trained cook and a food manufacturer, she has a unique perspective on the history of Stratford’s food.
If you ask Ruth Klahsen, owner and lead cheesemaker at Monforte Dairy, how she got into making cheese, she’ll tell you, in that self-deprecating way she has: “I’m just an old broad who had a mid-life crisis!”
The real story is that Ruth is living proof of how an individual can have a transformative effect on local food systems. A graduate of the inaugural class of ’83 at Stratford Chefs School and a professional chef for 25 years, she embarked on an adventure that would see her become one of Canada’s most celebrated cheese makers.
Stocks are the backbone of any kitchen and their skillful production, reduction and use are the mark of a true cook / chef. In the traditional kitchen / brigade structure, this type of stock production would fall on the saucier who would be a senior member of the chef de partie system (one below sous chef, or chef, for example), given the critical nature of the stock / jus / sauce component of the dish.
I grew up in Dundas, ON and spent a great part of my childhood being taught to cook by my parents. They encouraged my culinary exploration, which continued into my adult life when I became a flight attendant and was given the opportunity to travel and eat all over the world. Since graduating, I have been a teacher in a Montessori school, helping kids in grades 7-9 find their culinary voice, as well as running my own catering company…