THE SCS ALUMNI PROJECT | Profile 2
We’re thrilled to be working with photographer (and SCS Alumna!) Terry Manzo on a series of profiles devoted to our hardworking and successful Alumni, here in Stratford, and beyond.
We hope you enjoy The Alumni Project!
Who is this man and why could he possibly be smiling? Stratford native, Stratford Chefs School graduate and the Chef/Owner of The Common, it’s Mr. Tim Otsuki. If you know Tim, you know that he loves to follow his heart, and he loves to laugh while doing it.
TIM OTSUKI | THE COMMON
Having grown up in Stratford, Ontario, Tim worked in the engineering field for a time. He realized that he wasn’t doing his life’s work, and took a leave – and a job in a restaurant on the Danforth in Toronto – to explore what he thought might be his true calling: cooking. It only took one shift to know he loved it.
Tim decided to pursue his culinary education at Stratford Chefs School, graduating in 2002. As he describes it, SCS gave him a great foundation to explore the world and its abundant flavours. Tim has dedicated his food and his restaurant to what he describes as ‘eating without borders’. He also credits his time spent travelling the world and his restaurant in the Turks and Caicos for offering up the exotic flavours that define his cooking.
“You would have to live 1000 years to know everything about food and food combinations,” he says.
What Tim liked most about his experience at the School was the chef instructors, who kept current in the industry by working in fine restaurants like Rundles and The Old Prune, which is still one of the many advantages that sets SCS apart today.
Recent SCS graduate Elizabeth Kerr (Class of 2021) is joining Tim in the kitchen this summer, where they will be creating some of Stratford’s most delicious food on their recently expanded and beautifully curated back patio. The support from the Stratford community over these many difficult months has been immense, which is surely a reason to smile. All the best to you and your team, Tim, for what is sure to be an incredible summer!
Are you thinking about a career in the culinary arts?
Contact Jeff Leney at admissions@stratfordchef.com for more information.
Photo: Terry Manzo
Train in Stratford this Fall!
Considering a career in the culinary arts? Stratford Chefs School’s hands-on, immersive curriculum and reputation for excellence make it the obvious choice for your culinary training, whether you’re just starting out, or making a career change.
The culinary arts are creative, entrepreneurial, artistic and fulfilling. Located in the beautiful city of Stratford, Ontario, Stratford Chefs School will give you the foundation you need to succeed, whether your passion is in becoming a Chef, owning your own restaurant, catering, recipe testing, or any number of opportunities in the hospitality sector.
We’re now accepting applications for our OCTOBER 2021 intake. Experience the Stratford Chefs School difference for yourself!
Photography: Terry Manzo | Video Edit: Slater Manzo
Meal Kits Available This Week
GREEK 3 Course Finish at Home Meal Kit | Saturday, July 10
Menu
Spanokopita (4) with Tzatziki
Fresh Flat Bread with feta, grilled chicken, lettuce, tomato, onion
Orzo pasta with pea, mint, feta & grilled zucchini
Compressed Watermelon with yogurt, rose honey, lime, pistachio
$40 per person + HST | Chef Instructor Eli Silverthorne
Optional Add-ons:
Vegetarian option is available
Additional Spanokopita (8) $12
Add Wine (750 ml bottle) $30
SOURDOUGH BREAD Starter Kit | Saturday, July 10 and July 17
Includes:
1 Litre living sourdough culture
Ingredients to make Traditional Sourdough and Caraway Rye (4 loaves)
Downloadable instruction and recipe booklet with 2 Sourdough recipes
Video tutorials and trouble-shooting guide
$15 per kit + HST | Chef Instructor Eli Silverthorne
SCHNITZEL 2 Course Finish at Home Meal Kit | Thursday, July 15
Menu
Alsatian Tart Flambee
Pork Schnitzel
Potato salad, green beans, house sauerkraut
$30 per person + HST | Chef Instructor Eli Silverthorne
Optional Add-ons:
Par-baked Tart dough option is available
Add Wine (750 ml bottle) $30
FRENCH 3 Course Finish at Home Meal Kit | Friday, July 16
Menu
Salad Lyonnaise with poached egg
Seared Salmon on lentils with brown butter caper sauce
Butter Tart
$40 per person + HST | Chef Instructor Eli Silverthorne
Optional Add-ons:
Additional Butter Tarts $2.25 each
Add Wine (750 ml bottle) $30
JAPANESE 3 Course Finish at Home Meal Kit | Saturday, July 17
