Blog - Stratford Chefs School

Blog

May Recipe of the Month: Black Bean BBQ Sauce

Perfect for Barbecue Season, try this recipe from SCS Alumni, Chef Sean Collins (Chef/Co-Owner of Stratford’s The Red Rabbit, Old Man & Son, Okazu 85 Downie)!

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Alumni Feature: Sean Collins | The Red Rabbit, Old Man & Son, Okazu | SCS Class of 2008

I remember cooking alongside my grandmother as a child and feeling very at home in the kitchen. She would cook soups from scratch and hand-make pierogies all afternoon. I apprenticed at The Old Prune with Chef Bryan Steele and over the past…

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April Recipe of the Month: Young Jackfruit Salad (Goi mit Chay)

Chef Cameron Stauch (SCS Class of 1999) recommends this recipe as an intro to his book “Vegetarian Viet Nam”. It’s bursting with fresh herbal flavours, crunchy textures and a sweet chili dressing. Most of the ingredients can be found at major grocers…

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Apprenticeship Bloopers and Tips from SCS Class of 2019

Well friends, our school year has come to a close. As we’re all preparing for our next adventures, I want to offer a little support to our first-year friends going into their apprenticeships…

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March Recipe of the Month: Grilled Sardines with Ajo Blanco and Fingerling Potatoes

Try this recipe from Chef Mike Booth, SCS Alumnus, SCS Instructor and Sous Chef at The Prune.

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5 Reasons to Train at Stratford Chefs School

 

 

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 Cook Apprenticeship Program!
Classes start October 22, 2019

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