Latkes (potato pancakes) are a delicious reminder of the Hanukkah story, and have origins in the eastern European countries of Germany, Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes…
I was born in Lerwick, Scotland and grew up near Aberdeen. I was interested in cooking at a young age, watching my mother cook. After traveling and working in many pubs I came to Canada in 2005, and graduated from the Stratford Chefs School in 2011…
With the Escoffier at the Ritz dinner fast approaching, I wanted to draw your attention to something special: a set of silver serving trays we use in the dining room … but the fact that they’re beautiful and made of real silver are only tiny parts of what makes them so special…
I have come to appreciate the role coffee can play as a partner at the table, not just in desserts or as an after-dinner beverage, mind you; the range of Revel’s meticulously sourced and roasted coffee beans work beautifully in the savoury kitchen, and can bring unexpected earthy, floral, and even fruity notes to the table…
I am originally from Montreal, but moved to Kingston to attend Queen’s University, where I studied Philosophy and Classics. I fell in love with the hospitality industry while I was still in school, and ultimately decided to pursue a career in the kitchen. A chance meeting with the then-Executive Director of SCS (KP!) while working in a restaurant owned by SCS Alumni (Olivea!) brought me to Stratford to study, and now Stratford is home…
Hi, I’m Jules Faulkner.
I’m delighted and honoured to be this year’s recipient of the Savour Stratford Perth County Culinary Scholarship, generously contributed by the Stratford Tourism Alliance and the Joseph Hoare Gastronomic Writer in Residence Scholarship. The latter of these comes with an opportunity to do some blogging for Stratford Chefs School (SCS).
“I was born into the industry. It’s all I know and I’m ok with that.” Cory Miller currently works as a Commis at the Elora Mill.
Autumn is a very busy time for many people. For the Wet’suwet’en, it is a time to hunt, preserve, and prepare meats and vegetables for the winter season. It is also a time to come together to enjoy the abundance of fresh food and the generosity of the Creator. Thanksgiving has a similar sentiment. It is a time to gather with family, eat delicious food, and give thanks for the things that you are blessed to have in your life.
With this in mind, October’s recipe of the month is a Cranberry Sweet & Sour Goose Breast. It is a delicious addition to a Thanksgiving feast or can be served as a tasty main course on a crisp fall evening.
The best thing about being an SCS Alumnus is the community that surrounds us. And that community is never so important than in times of crisis.
We are saddened to hear about the medical issues plaguing SCS Alumnus Sarah Sharkey. A GoFundMe has been set up to help her and her family through this difficult time.
Peach season is upon us and why not take advantage while we can! This wonderful Crepe Cake with Peach and Apricot compote makes for a delicious Sunday Brunch item or a seasonal dessert. The combination of the delicious peaches and sweetness from the vanilla ice cream will have your guests in awe.
This Zucchini pasta is a nice alternative to a traditional pasta noodle. This dish is a light, fresh, and flavourful option for those hot summer nights. Serve as an appetizer, or add a light protein, like chicken or fish (shrimp would be a great choice!), and serve as a main.
I first wanted to get into food when I would pore over my mum’s many, many issues of Gourmet magazine. Other major influences were the Two Fat Ladies, and the one and only Ina. All of these women have a contagious and confident approach to food, and I couldn’t resist.