Faculty News
We’re excited to welcome JOYCE SINGH to our Stratford Chefs School Faculty as Lab Cookery Instructor. Joyce is a native of Stratford who acquired a degree in Nutrition from University of Western Ontario in 2002 (where her favourite class was cooking). Moving to Toronto shortly after University gave her a literal and figurative taste of how exciting and varied food could be.
Alas, it wasn’t until a blessedly unsuccessful stint as an accounts receivable clerk that Joyce realized how she really wanted to spend her time. Within a few months, she found herself enrolled at Stratford Chefs School, loved the immersive and passionate environment, and graduated with honours in 2008. After gaining experience to complete her apprenticeship, she found her footing by teaching cooking classes to the public at two cooking studios in Toronto: Dish and Cookery from 2013 to 2021.
In addition to working with the public, she was also an instructor at Centennial College covering practical classes, nutrition and cuisine/culture. As for many, the pandemic made her rethink her priorities and she returned to Stratford to be closer to family. She is so thrilled to be working with students again and looks forward to encouraging them in their passion for this most exciting career.
Welcome Joyce!
Student Chef Dinners
DINE IN and PICK UP available
As part of their hands-on training, SCS Students prepare and serve innovative 4+ course Dinner menus, overseen by their Chef Instructors, for you to enjoy Tuesday through Saturday. There is a unique menu each night; the season begins with our Modern Classics and the new International Small Plates Tasting Menu Series, with Chef Instructor Randi Rudner leading the Student Chef team, on select Saturday evenings.
A limited number of Modern Classics Dinners To Go are available for pick up, reserve your favourites now
Podcast: Eleanor Kane on ‘Igniting the Culinary Revolution’
When Eleanor Kane decided to escape Montreal of the late 1970’s for the relative peace and tranquility of Stratford, little did she realize that her tea shop The Old Prune would soon lead to a transformation of the restaurant scene, not only in Stratford but across Canada and beyond. She sat down with Ballinran Entertainment‘s Craig Thompson to discuss how the Stratford Chefs School came to be.
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 admissions@stratfordchef.com.
“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: admissions@stratfordchef.com
Photography by Terry Manzo (SCS Class of 1985)