Alumni Feature: Tara Blasman | Bread Baker | Fogo Island Inn | SCS Class of 2015 - Stratford Chefs School

Alumni Feature: Tara Blasman | Bread Baker | Fogo Island Inn | SCS Class of 2015

I grew up in Kitchener, Ontario and from a young age I found an ease for travelling and cooking. I remember watching my brother and his friends come home after a busy shift in the kitchen and just rave with passion, it ignited my interest and drive. From there it was game on. I’m where I belong.

 

 

What is your favourite restaurant?

Hanks Untraditional BBQ – Victoria, B.C.

 

What is your favourite cookbook?

Modernist Bread.

 

What is your guilty pleasure food?

Caesar salad.

 

What food did you think was over-rated until you tried it?

No food is overrated!

 

Favourite knife or kitchen tool?

Bowl scraper.

 

What restaurant dish seemed the most intimidating, but is actually really easy to make?

Sourdough.

 

Favourite ingredient you can’t get enough of right now?

Millet.

 

What is a new technique/flavour you are experimenting with currently?

Ocean water.

 

Are there any recipes from SCS you still use?

Focaccia.

 

What is your best SCS memory?

Having an instructor tell me that she believed 100% that I could do it. That sparked a fire.

 

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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.

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 32 Week Professional Diploma Program!
Classes start October 22, 2019

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