Escoffier Extravaganza this Saturday!
This Saturday evening, December 17, the entire Level 2 class will collaborate on the annual Escoffier Dinner Extravaganza. There are a handful of tables still available.
Reserve now for a glittering evening complete with caviar, truffles, tall white chef toques, and a memorable experience before the School’s three week winter break!
Spotlight: Auguste Escoffier
Auguste Escoffier (1846-1935) is said to be the inventor of Grande Cuisine. He left behind a legacy in the French culinary industry still enjoyed by professional chefs everywhere, having invented some 5,000 recipes, published Le Guide Culinaire textbook and developed approaches to kitchen management.
Restaurant chefs thank him: In addition to inventing a la carte eating, Escoffier also revolutionized the way restaurant kitchens ran, inventing the “brigade” system of organization, still used today.
He created recipes, such as Peach Melba – in honour of the famous singer Nellie Melba -that are famous even in our time. He championed fresh, wholesome ingredients from farm to table. His cookbooks are still a foundation of French Haute Cuisine. Culinary colleges, institutions and famous chefs around the world continue to teach his recipes, techniques and methods.
We’re celebrating Escoffier this Saturday, December 17 with a seven course dining extravaganza to end the year, join us!
Student Chef Dinners
DINE IN and PICK UP available
As part of their hands-on training, SCS Students prepare and serve innovative multi-course Dinner menus, overseen by their Chef Instructors, for you to enjoy Tuesday through Saturday. There is a unique menu each night.
Our International Inspirations Dinner Series – four course menus inspired by internationally renowned chefs and interpreted by our student chefs – is on now, and continues into January 2023, after our three week Winter break.
Check out all the menus and reserve your favourites now!
It’s Never Too Late to Pursue Your Passion
Alumna Elizabeth Kerr (Class of 2021) reflects on her experience – and that of her friend and fellow Alumna Karen Huff – as mature students in the Stratford Chefs School Program and where both of them are now.
“Some of Karen’s fondest school memories are of her pre-pandemic Level 1 days. She got quite the kick out of her Level 1 Front of House Service education, and, once she gained confidence, she loved working in the dining room, serving beautiful plates of food that Level 2 students prepared to showcase their blossoming talents. Karen was thrilled to receive receptive guests into the school’s facilities and admired the enthusiasm and support of the greater community.”
Summer and Fall 2023
Professional Program Applications
Are Now Being Accepted
Are you looking for a career in the culinary industry?
Whether you plan to become a Red Seal chef, food photographer, food blogger and writer, business owner, recipe developer, recipe tester, or any one of the dozens of culinary careers that our graduates pursue, Stratford Chefs School is the place to start working towards your goal.
What sets our program apart?
Take a moment to hear from Randi Rudner, Stratford Chefs School Program Manager as she describes the unique benefits of our 32-Week Professional Program.
Interested in hearing and seeing more?
Book a Campus Tour and explore our Professional Kitchens, Dining Room, and Learning Centre.
Reserve your Tour now by contacting Elizabeth Kerr at firstname.lastname@example.org.
“When I decided to be a chef, I made it a goal to pick the best culinary school in the country to build a solid foundation. I chose the Stratford Chefs School, mostly for its reputation for producing talent, for its intense training program, and for the intimate student – teacher ratio. I certainly wouldn’t be where I am in my career without the connections I made and the skills that I learned there.”
Carl Heinrich | Executive Chef and Co-owner, Richmond Station, Toronto | Stratford Chefs School Class of 2005 | Top Chef Canada 2012
“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
“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: email@example.com
Photography by Terry Manzo (SCS Class of 1985)