JHGWIR Program - Stratford Chefs School

JHGWIR Program

Joseph Hoare Gastronomic Writer in Residence Program

Joseph Hoare

The widely loved Joseph Hoare, former food editor of Toronto Life magazine, was immensely supportive of young writers interested in food and gastronomy, writers such as James Chatto, Lucy Waverman and John Allemang. After Mr. Hoare’s death in 1997, his family chose to honour his lifelong passion for food and food writing by means of an endowment to the innovative Gastronomic Writer in Residence Program at Stratford Chefs School, later renamed the Joseph Hoare Gastronomic Writer in Residence program.

The Role of the Joseph Hoare Gastronomic Writer in Residence (JHGWIR)

Gabrielle Hamilton | Chef/Owner Prune (New York) | JHGWIR 2015

During their annual two-week residence in Stratford, the JHGWIR leads workshops about food writing, provides one-on-one consultations with students who are interested in food writing, and presents readings of their work to both students and the public, with the overall goal of contributing to a well-rounded education for students, a primary objective of the School. The JHGWIR advances food writing as an important source of knowledge about food culture, and helps engage the public in experiencing, enjoying and understanding the gastronomy of our time.

 

Joseph Hoare Gastronomic Writer in Residence 2019: Jane Sigal

 

 

Past Joseph Hoare Gastronomic Writers in Residence

2018 – Jane Sigal, author of Bistronomy: Recipes from the Best New Paris Bistros. Read Jane Sigal’s biography here.

2017 – Andrew George Jr.

2016 – Molly Wizenberg

2015 – Gabrielle Hamilton

2014 – Lucy Waverman

2013 – Dianne Jacob

2012 – James Oseland

2011 – Clotilde Dusoulier

2010 – Ian Brown

2009 – Michael Symons

2008 – Corby Kummer

2007 – James Chatto

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 32 Week Professional Diploma Program!
Classes start October 22, 2019

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