Alumni Feature | Erik Cholod | Class of 2018

May 29, 2020

I wouldn’t say I followed the traditional “path of a Chef”; having an early passion for food and all it entails. In fact, I’m told I was once selective and uninterested in any sort of cuisine. It was more of an evolution, starting as a way to pay university tuition, then developing into a passion for the industry as a whole: the business, the pressure, the camaraderie and ultimately, the food. SCS and many restaurants have given me the knowledge and opportunity to test the entrepreneurial side of the food world, opening my catering business, Custom Catering & Co. We cater both custom menus and service styles, offering each client a unique experience from the next. I could not be more excited for what’s to come!











What is your favourite restaurant? The French Laundry

What is your favourite cookbook? Forest City Cookbook

What is your guilty pleasure food? Kraft Dinner & Sriracha

What food did you think was over-rated until you tried it? Eggs Benedict

Favourite knife or kitchen tool? 6″ Chefs Knife

What restaurant dish seemed the most intimidating but is actually really easy to make? Carbonara

Favourite ingredient you can’t get enough of right now? Beef Brisket

What is a new technique/flavour you are experimenting with currently? Making and using various Curry Pastes

Are there any recipes from SCS you still use? Mushroom Agnolotti (Richmond Station)

What is your best SCS memory? Every group meal.






“I trained at the Stratford Chefs School, which is a great program that taught me the foundation of all cooking techniques and how to really respect the food I serve… SCS taught me more than just the knowledge and technical skills of how to cook. They teach you everything the industry both offers and expects of you. I could not have asked for a more real representation of what it means to be a Chef.”

Erik is the Chef/Owner of Custom Catering & Co., which he says brings a fresh and enthusiastic approach to catering services in Elgin County and the surrounding area, combining locally sourced produce and attention to detail in both service and cuisine.

Erik Cholod
Stratford Chefs School, Class of 2018



Since the School’s beginning in 1983, our intensive, entrepreneurial program has provided grads like Erik a solid foundation to pursue employment opportunities in diverse areas of the Hospitality, Food and Beverage industry, and beyond!


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