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.
Spicy and fresh, this salad is perfect for those humid summer nights where food is the last thing on your mind.
For a quick dinner, you can make the salad ahead of time (be sure to make the dressing fresh though, to not lose its vibrancy). Grilling the flank steak only takes 15 minutes – including resting.
Foraging season has begun and ramps, or “wild onion”, are beginning to sprout up all over. Growing in large patches where the sunlight breaks through the forest’s tree canopy, you can almost find them from smell alone. The aroma of onion and garlic is fairly pungent on these tender spring onions. If you go out ramp hunting, make sure you follow foraging procedure by only picking five percent of what’s available (or what you can process within three days, as they go off quickly).