Gastronomy Feature | Olivia Hinchberger • Stratford Chefs School
Stratford Chefs School

Gastronomy Feature | Olivia Hinchberger

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 Toronto, community 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 will share some of their assignments over the next few weeks.

Feature #1: Canadian Food in the 21st Century: The Cartel, Rebels and Thieves of Quebec’s Maple Syrup Industry, by Olivia Hinchberger.

Gastronomy-Assignment-by-Olivia-HinchbergerDownload

Testimonials

Ashley Burnie

Ashley Burnie

Stratford Chefs School, Class of 2018 | Current Position: Backhouse, Niagara-on-the-Lake

“Since graduating and spending a lot of time with folks who didn’t go to SCS, I realise the incredible breadth of this education. Being exposed to so many different menus, techniques and disciplines has been incredibly valuable in the workplace. I have a confidence and cultivated instinct to effectively problem solve; and the knowledge not just to understand how to do something but *why*. I can’t wait to learn more and more, armed with this amazing foundation, provided by SCS.”

What Sets Stratford Chefs School Apart

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.

Alumni

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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