Counting Down to End-of-Year Gala
The final assignment for Class of 2024 students, who wrap up their studies in early March.
The countdown is on for Stratford Chefs School’s elegant spring gala.
Hosted at Elora Mill, the event will commemorate the class of 2024 with a multi-course dinner and auction. The event marks SCS’s 40th anniversary and celebrates its graduating class.
“It’s an event that has a lot of history with the chefs school,” said Kim Cosgrove, executive director of Stratford Chefs School.
Entering its 27th non-consecutive year, the gala has taken place at various venues in Toronto and Stratford. The school settled on Elora Mill because it’s located an hour away from both cities.
“We have a lot of alumni connections there,” explained Cosgrove. “Also, we have our main support bases in Toronto and Stratford, so Elora is nicely halfway between those two.”
Cosgrove added that Elora Mill offers a stunning setting to match the upscale event. “The venue is an experience unto itself,” she said.
CLICK to read the full story by Jessica Huras | StratfordToday.ca
CLICK to Reserve GALA Tickets
GALA AUCTION PREVIEW
Guests attending our opulent Gala Dinner and Auction on March 10 in Elora will enjoy an Hors D’Oeuvres and Bubbly Reception, an exceptional four course Chefs School dinner with wine, AND the opportunity to bid on unique, curated Auction lots not available anywhere else.
One such lot is Summer’s Seasonal Bounty for Twelve: A one-of-a-kind garden dining experience in the picturesque setting of Stratford, Ontario for twelve. Hosted by Chef Randi Rudner, SCS Program Manager & Chef Instructor, and Chef Mike Booth, SCS Purchasing Agent & Chef Instructor, both co-Executive Chefs at The Prune.
Indulge in a meticulously crafted multi-course meal featuring the finest seasonally available produce sourced from beloved local suppliers. Delight in the flavours of summer as you dine al fresco amidst the enchanting ambiance of the garden. Complementing the culinary delights are carefully selected wine pairings, enhancing the overall sensory experience, plus a few surprises from the host’s cellar.
In-person bids only, buy your GALA tickets now!
GALA DINNER MENU
Hors D’Oeuvres and Bubbly Reception
Featuring canapés from Chef Ryan Crawford, Chef Dacha Markovic, and the Stratford Chefs School culinary team.
–
Seeded Sourdough with Whipped Butter
–
Leek Terrine with Black Winter Truffle, Potato, and Chèvre Vinaigrette
–
48-hour Beef Short Rib with Smoked Rutabaga Purée, Rutabaga Confit, Maiitake Mushrooms, and Madeira Jus
–
Dark Chocolate Délice wih Hazelnut Croustillant, Freeze-Dried Berries, and Black Currant Sorbet
–
A selection of petits fours from the Stratford Chefs School pastry kitchen
GALA Tickets are $225 per person
This is our most important fundraiser of the year, we sincerely hope you will get a group of friends together and join us for a wonderful evening! Your support of the School is incredibly important and very much appreciated.
Thank you to our GALA Sponsors:
Venue Partner: ELORA MILL HOTEL & SPA
Reception Sponsor: NICKEL 9 DISTILLERY
Reception Sponsor: Ryan Crawford (Class of 1999) | RUFFINO’S PASTA BAR AND GRILL
Wine Sponsor: NICHOLAS PEARCE WINES
Beer Sponsor: ELORA BREWING COMPANY
Coffee Sponsor: REVEL
AV Sponsor: 586 ENTERTAINMENT
Auction Sponsor: BRENT SHACKLETON
CLICK TO RESERVE GALA TICKETS
CANADIAN GUEST CHEF DINNERS
February 17-March 1, 2024
CLICK TO SEE SCHEDULE, MENUS & RESERVE
Delicious food, inventive and so eagerly and happily presented and consumed!! I love dining at the Chefs School.
-Rosemary, October 31, 2023
“The intersection of education, hospitality and passion at which the SCS Staff live and work is phenomenal, and the dedication and care that they each bring to every aspect of their role at the Chefs School is the reason that this institution is so special. I’ve learned so very much about this industry and about life while I’ve been here, but the biggest lesson I will take away from any of this is the importance of giving a damn. All of you give a damn, and it has changed lives at this place since 1983.”
Jonathon Farrell | Stratford Chefs School Class of 2023 Valedictorian
“The Stratford Chefs School provides the training to create world-class chefs who are comfortable working in any kitchen environment. Its immersive, approachable, interactive curriculum provided me with the tools and confidence that I needed early on in my career to make the transition from the school setting to the workforce. Perhaps most important to me are the lasting friendships that were made, the ongoing support from the SCS community, and exciting collaborations with other alumni.”
Alondra Galvez | Owner/Chef, El Cactus Taco Shop | Stratford Chefs School Class of 2003
“The Stratford Chefs School offers an unparalleled learning environment in which students are immersed in a hands-on, realistic approach of what to expect in the culinary industry. My experience at the Stratford Chefs School exposed me to various cuisines, a limitless spectrum of cooking techniques, and an opportunity to work directly with renowned chefs. The calibre of the instructors, and their cumulative experience in the field, laid the foundation on which I could build the confidence I needed in order to pursue my career path.”
Yva Santini | Chef, The Flour Mill, St. Marys | Stratford Chefs School Class of 2009
“At the Chefs School, I was given the opportunity to challenge myself, and expand the limits of my culinary skill and knowledge. SCS gave me the ability to trust in my own skill and allowed me to expand my knowledge. Now I confidently pass that skill and knowledge to my students.”
Mel Athulathmudali | Teacher, Strata Montessori | Owner, Chef Mel Catering | Stratford Chefs School Class of 2016
QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com
Photography by Terry Manzo (SCS Class of 1985)