Gastronomy Feature | Karen Huff • Stratford Chefs School

Gastronomy Feature | Karen Huff

One of the theory classes that Level 2 Students take at SCS is Gastronomy, which seeks to examine the critical issues facing our food systems, as well as the roles food and cooking play in modern culture. A recent assignment asked students to investigate a current issue of personal interest in Canadian food production and consumption, and we think some of the very thoughtful submissions might be of interest to you, at home!

Touching on such wide-ranging issues as maple syrup rebels in Quebec,urban agriculture in Torontocommunity gardening in Stratford, and commercial fishing on Georgian Bay, our students are engaging with the realities of the world around them with curious minds and great sensitivity. With the students’ permission, we are sharing some of their assignments over the next few weeks.

Our second Feature is by Karen Huff, who examines the chronic labour shortage in Canadian agri-food production, based on her own experience of agricultural labour, concerns about the rights and working conditions of migrant workers in Canadian agri-food production, the moral implications of the reliance on cheap food, with consideration of potential policies that could be implemented to improve the situation.

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Innovative, World-class Program*

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program*

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

Expert Instructors

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

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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.


*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  


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