SUMMER PROGRAM – Half-Way There!
Over the past few weeks, we have offered you a glimpse into what our 16-Week Summer students are accomplishing in the kitchens. By the end of Week 8, students are half-way through their program, having completed their second set of Practical Cookery and Pastry exams. But did you know that they have also been studying hard in the Stratford Chefs School Learning Centre, attending a wide variety of theory classes, and tackling tests, projects, and essays?
Week 8 –Beyond the Kitchen: THEORY CLASSES
The 16-Week Summer Program runs full-time from June to September, Monday through Friday. Along with the practical hours spent in the kitchen, outside of the kitchen, our students study Commodities, Culinary Management, Culinary Math, Food History, Nutrition, Recipe Specs, Sanitation, Service, Wine Education, and Writing and Communications. Our Summer students have learned so much already, with many projects completed, essays written, and tests passed; they are half-way to earning their Cook: Basic-Level 1 Diploma. We applaud their hard work, dedication, and determination!
Top Photo: Puff Pastry: Cinnamon Twists & Palmiers (Elizabeth Kerr)
Above Left: Students in the Learning Centre | Above Right: Wine Education class led by Sommelier/Wine Instructor Alexandra Evans (Terry Manzo)
OPEN KITCHEN Cooking Classes
There is an Open Kitchen class for every interest! Choose from a variety of hands-on public sessions that include Inspired by Greece, a fun new Trade Secrets class called Home ‘Hacks’, as well as Inspired by Mexico and our popular Kids Can Cook! classes for parents and their children to learn together.
Hurry – classes are limited capacity and fill up quickly – reserve online now!
Chef Instructor: ELI SILVERTHORNE
“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)