Blog - Stratford Chefs School


Weekly Update | September 25-October 1, 2020

Alumni Feature: Cody Wideman, The Mill Stone | Chef Eli’s Tips: Beef Tenderloin Butchery | Open Kitchen @ Home and more, in our Weekly Update!

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Alumni Feature | Cody Wideman, The Mill Stone (Class of 2019)

I grew up in rural Ontario, surrounded by farms and beautiful produce. My mom was a firm believer in heading to the St. Jacobs Farmers’ Market every weekend to pick up the freshest produce possible. She insisted on eating local seasonal ingredients,…

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Weekly Update | September 18-24, 2020

Alumni Feature: Matt Kendrick | Chef Eli’s Tips: Bacon | SCS Dinner News | Open Kitchen @ Home and more, in our Weekly Update!

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Weekly Update | September 11-17, 2020

Alumni Feature + Recipe: Cory Vitiello | Kitchen Tips from Chef Eli | Open Kitchen @ Home and more, in our weekly update!

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Chef Eli's Kitchen Tips | Ricotta

In this week’s Quick Kitchen Tips video, Chef Instructor Eli Silverthorne demonstrates in under 5 minutes how easy it is to make homemade Ricotta Cheese.

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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.


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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