Destination: Stratford | You’re Invited: 36th Season Opener | Featured Open Kitchen Classes | Dinner Series and more! Read now!… Read moreRead moreWeekly Update | September 20-26
Photo recap: Long Table Dinner 2019 | New Open Kitchen 10-Class Series | Financial Support for Students, and more in… Read moreRead moreWeekly Update | September 13-19
Back to School | Featured Open Kitchen Classes | You’re Invited: Open House September 11 | Campus Tours, and more!… Read moreRead moreWeekly Update | September 6-12
We couldn’t do it without you!
I remember watching my brother and his friends come home after a busy shift in the kitchen and just rave with passion, it ignited my interest and drive. From there it was game on…
Perfect for Brunch, this French Omelette recipe is often featured as part of our Open Kitchen Get Cooking! | Best Brunch class. Enjoy!
Our Alumni are doing exciting things in Canada and around the world!
Alumnus Miles Pundsack-Poe’s passion for food began during secondary school programs that specialized in organic farming, sustainability and localized community. Originally from Guelph, Ontario…
Enjoy this Chilled Cucumber Gazpacho with Crème Fraiche on a hot summer day!
I always knew I wanted to own my own business. One of my early jobs was working in a small café in Stratford, where I grew up. I worked there before and after school throughout high school and fell in love with cooking and decided this was the direction I would go. After working in numerous restaurants in Stratford and attending Stratford Chefs School, I traveled to the west coast to work at the Sooke Harbour House where my passion for creating menus and thinking outside of the box flourished…
The first vegetarian entrée that Chef Yva Santini put on a menu that was not a pasta! Using Pam Rogers’ organic produce (Kawthoolei Farm Organics) to make this dish was exciting and yielded a result most delicious…
I began working in kitchens as a young teenager, my first job being a dishwasher in Bryan Steele’s kitchen at The Old Prune. It was my experience at The Old Prune that opened my mind to what exceptionally prepared food tastes like, and the power great cuisine can have on evoking emotion. Steele is a chef that inspires beyond precise culinary skill. He encourages awareness of the big picture…
Chef Rich Francis’ Gwich’in community is the foundation for his cooking, and he’s exploring the path to reconciliation through modern Aboriginal cuisine.