Meet Matthew James Duffy (Class of 2008)
Chef Matthew James Duffy (MJD) graduated from Stratford Chefs School in 2008 and is now a culinary expert with over 15 years of international industry experience, spanning Michelin-starred restaurants, specialty bakeries, and private cheffing for high-profile clients. A local food enthusiast and sourdough bread fanatic, Matthew is currently a Baking and Pastry Arts Management Professor at Centennial College in Toronto, where he shares his passion for breadmaking through his teaching and online courses. His career highlights include working with renowned chefs like Daniel Boulud and attending prestigious institutions such as the San Francisco Baking Institute. He’s also represented Canada twice at the World Slow Food Conference in Turin, Italy, among other accomplishments.
Current Role and Workplace
Matthew Duffy is currently a full-time baking professor at Centennial College and also coordinates the Food Media Program. In addition to his teaching role, he runs a micro-bakery called Sourdough Duffy with his wife, where they focus on naturally leavened products made with organic flour and local ingredients. He also shares his passion for baking with a global audience through his online creator business.
How He Got There
Matthew tells us: “My path to this role started in fine dining, working at Michelin-starred restaurants and bakeries worldwide. After my daughter was born, I transitioned to teaching, which has been incredibly fulfilling. My education at Stratford Chefs School played a crucial role in my career, instilling professionalism, high standards, and valuable industry contacts.”
“On a typical workday, I teach bread labs or food media theory classes. Our 14-week semesters allow students to progress through different types of breadmaking or learn about food media—two of my greatest passions. I find it incredibly rewarding to mentor future food leaders while continuing to work with food and, most importantly, spend time with my family.”
Ten Questions for Chef Duffy
What is your favourite restaurant and why?
In Toronto, Edulis. My wife and I have been going there since they first opened. We love the food, style of service and way we feel while visiting. It will always have a special place in our hearts.
What is your favourite cookbook and why?
I have almost 500 cookbooks and I can’t pick a favourite, but my most used book is Bread by Jeffrey Hamelman and my favourite cookbook author is Diana Henry. I love her food and her recipes!
What is your guilty pleasure food?
Pizza for sure. I absolutely LOVE pizza.
What food did you think was over-rated until you tried it?
I eat just about everything so I don’t really have an over rated food!
What is your favourite knife or kitchen tool?
I have a custom Nenox knife that I got while working for Daniel Boulud in Japan. This knife is my go to and I use it almost everyday. For tool I use my Smithey Ironware cast iron pan daily and it lives on my stove. The thing is so well built I know it will last a lifetime.
What restaurant dish seemed the most intimidating, but is actually not too difficult to make?
I think the hardest thing for me at this point is to make things that require a team. When you have cooking knowledge you can cook almost anything, but when you are in a high end restaurant there are large teams executing elements to every dish.
What’s your favourite ingredient to work with right now?
Flour for sure! I keep aprox 200-400kg of flour in my baking studio at all times.
What is a new technique or flavour you are experimenting with currently?
I am always working on new techniques. In my baking studio, we have produced hundreds of recipes and are constantly trying new things to keep our creations exciting and innovative. Currently, I’ve been focusing a lot on wood-fired techniques for the summer. There’s something uniquely satisfying about harnessing the natural flavours and intense heat from a wood-fired oven. It adds a beautiful, smoky depth to breads and pastries that you just can’t replicate with conventional ovens. I’ve been experimenting with different types of wood to see how each influences the flavour profile of my bakes.
Additionally, I’ve been exploring the use of seasonal ingredients in these wood-fired creations, integrating fresh herbs and summer fruits to complement the smoky notes. The combination of traditional techniques with modern flavour twists has been an exciting journey and has led to some delicious discoveries.
Are there any recipes from your time at Stratford Chefs School that you still use?
Absolutely! I still use a handful of the bread recipes regularly. They’ve become staples in my kitchen, and their reliability and flavour are unmatched. We’re always going back over the manuals, revisiting and baking the pastry recipes. The detailed techniques and precise measurements we learned at Stratford have been invaluable.
My all-time favourite recipe, though, has to be the Bittersweet Chocolate Tart. It’s a dessert that never fails to impress, with its rich, velvety chocolate filling and perfectly crisp crust. Every time I make it, I’m reminded of the meticulous craftsmanship we were taught and the joy of creating something truly special. It’s a recipe that not only satisfies the palate, but also brings back fond memories of my time at Stratford Chefs School.
What is a fond memory from your time at Stratford Chefs School?
I will always remember cooking in the labs with the guest chefs. It was an incredible experience to work alongside such talented and renowned professionals. Their passion for food and dedication to their craft was truly inspiring. One particular memory that stands out is when we had a guest chef from a Michelin-starred restaurant. The level of precision and creativity they brought to the kitchen was awe-inspiring. It pushed me to elevate my own skills and think outside the box.
These sessions were not just about learning new techniques; they were about absorbing the culture and artistry of fine dining. The camaraderie among my classmates and the support from our instructors made these moments even more special. It was in those labs that I truly fell in love with the culinary arts and realized the endless possibilities that cooking could offer.
Recipe: Use your Sourdough Discard to make something delicious!
Chef Matt has come up with many wonderful ways to use Sourdough Starter discard to make delicious treats. One of our favourites is Sourdough Discard Scones! Click on the recipe link below to learn more.
Learn More From MJD
Want to improve your breadmaking skills? Chef Matt offers dozens of recipes and online learning at: matthewjamesduffy.com. Sign up for the Sourdough Duffy newsletter and get weekly recipes, guides, tips and tricks on how you can make bakery-quality sourdough bread and master those tricky doughs at home.
Photos provided by Matthew Duffy