Blog - Stratford Chefs School
Stratford Chefs School

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Weekly Update | January 20-26, 2020

ICYMI: ‘Pass the Salt’ on CBC Gem | Job Fair Feb 3 | East Coast Kitchen Party Mar 6 | 4-Class Pass Deal on Spring-Summer Open Kitchen Classes & more!

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What's for Dinner | January 21-25

Next week’s International Inspirations: Momofuku, Hiro Sone, Ollie Dabbous | Chicago’s Jenner Tomaska ICR Dinners begin January 28th, and more! What’s for Dinner? | Experience our unique Stratford Chefs School’s Student Dinner Labs.

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Weekly Update for January 13-19, 2020

TUNE IN to Pass the Salt: CBC TV Premiere Friday! | East Coast Kitchen Party March 6 | Job Fair Feb 3 | Spring-Summer Open Kitchen Classes & more!

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What's For Dinner? | January 14-18 2020

What’s For Dinner? Join us for winter Dinners with our International and Canadian Guest Chefs!

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Weekly Update for January 6-12, 2020

In our Weekly Update: Don’t Miss our CBC TV Debut in Pass the Salt: World Premiere January 17 | Save the Date: SCS Kitchen Party March 6 | March Break Explorer Course | Spring-Summer Open Kitchen Classes & more!

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Testimonials

Tara Blasman

Tara Blasman

Stratford Chefs School, Class of 2015 | Bread Baker, Fogo Island Inn, Newfoundland

“Stratford Chefs School provides students a mission to learn and develop. With knowledge, skills and poise the instructors lead the students to achieve a higher potential; creating opportunities abroad, diversity in instruction and experience, rounding the individual and opening doors to opportunity. If you have the passion to reach out, this School will provide the support and development to guide you. Stage, learn, connect and build awareness.”

What Sets Stratford Chefs School Apart

 

 

Innovative Program

Our unique program model is method-based, hands-on, experiential, work-integrated learning.

High Quality Program

An enriched, immersive curriculum with exceptional standards and small classes.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.

Alumni

SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.

Applications are now open for our 16 Week Diploma Summer Program and our 32 Week Professional Diploma Program 2020!

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