Stratford Chefs School is a not-for-profit career college focused on the innovative, hands-on training of high quality, aspiring chefs and culinary entrepreneurs.
Partially funded by the Ministry of Advance Education and Skills Development, the School focuses on training apprentices in all aspects of owning and operating a small restaurant, and is staffed by restaurant professionals – men and women who are currently working in successful restaurants. Our unique focus has made the Stratford Chefs School one of three institutions in North America to be cited as models of excellence in culinary training.
We have been fortunate to have attracted such culinary masters to the School as Marcella and Victor Hazan; Jean-Georges Vongerichten; Theo Randall, Jacques Chibois, Riccardo Camanini, Paolo Lopriore, of Ristorante Il Canto; Matteo Baronetto, of Cracco; Alexandre Gauthier, of Le Grenouille; Paco Morales, of Hotel Ferrero; Ben Shewry, of Attica; Daniel Burns, representing Noma; Lennox Hastie, Pillar Cabrera, Emily Watkins, Michael Hazelwood, Leonardo Pereira and Gabrielle Hamilton who have all served as International Chefs in Residence.
An International Chef in Residence is responsible for preparing dinner menus that are reflective of his or her cuisine. Our visiting chef and one of our chef instructors, leading a team of Stratford Chefs School level 2 students, prepare these menus. Our students are motivated, enthusiastic, and have spent an average of two years in professional kitchens prior to reaching level 2 of our program. Visiting chefs have always been impressed by our students’ knowledge, professionalism, and dedication.