Merry Christmas | Weekly Update December 23-29, 2021 • Stratford Chefs School

Merry Christmas | Weekly Update December 23-29, 2021

THANK YOU

MERRY CHRISTMAS

The School’s success and longevity would not be possible without the enduring support of our generous community. Over the years, strong bonds have been built between the School and local businesses, organizations, and individuals. These contributions have helped keep the Stratford Chefs School and the richness of our educational program a reality for more than 800 graduates. Thank you!
The SCS Board, Staff and Faculty wish all of you a very happy, bright, safe holiday and a new year filled with good health and prosperity – and of course, delicious dining experiences shared with loved ones.
Merry Christmas!
Photo: Lights On Stratford

SPOTLIGHT: Student Designed Menus
January 11-29, 2022
Prix Fixe Dinners for Dine-In and TO GO

The new year – and new term – will kick off with our exciting Student Designed Menu Dinner Series, featuring four course menus designed and executed by our Level 2 Student Chefs
You’ll enjoy themed menus of fabulous dishes from the culinary imaginations of our Student Chefs. Every night is different and unique! Book in now for your preferred dates in January, seating is limited. More menus will be announced soon. We look forward to having you join us!

YEAR END DONATION APPEAL

The Stratford Chefs School is a registered charity and non-profit career college. Your support will help maintain an unparalleled standard in contemporary gastronomy and hospitality, support students through Bursaries and Scholarships, enhance curriculum and allow the School, and by extension our community, to thrive.

What’s For Dinner? **

“A remarkable evening – memorable food and staff and students. Perhaps some of the best food I have experienced from anywhere in the world. Bravo!”  -Jennifer C., Dinner Guest, December 18, 2021

Student Designed Menus

TUESDAY, JANUARY 11

MENU: Noah Geene’s Evening in Italy
Focaccia with Extra Virgin Olive Oil and Balsamic Vinegar
Artichoke and Radicchio Salad
Pumpkin Tortellini with Sage and Butter Sauce
Lamb Stew with Polenta and Grilled Peppers
Ricotta Cannoli with Lemon Confit, Amaretti, and Amaretto Ice Cream
Student Chef Noah Geene
Chef Instructor Scott Roberts
$55 per person Dine In
includes coffee or tea

Dinner To Go $45 per person

Add Wine Pairings Package (15 oz)
to Dine-In or To Go $20 per person

WEDNESDAY, JANUARY 12

Liz Lagerwerf’s Seinfeld-inspired Menu:
“The Rye” – Marble Rye
“No Soup for You” – Shrimp & Lobster Bisque
“The Big Salad” – A great BIG salad
“The Chicken Roaster” – Roast Chicken, Crushed Potatoes, Carrots & Cornbread
“The Dinner Party” – Chocolate Babka (the better babka), Caramel Jam, and Iced Coffee Double Cream
…and to finish, a Black and White Cookie
Student Chef Liz Lagerwerf
Chef Instructor Jonathan Kemeny
DINE-IN SOLD OUT

Dinner To Go $45 per person

Add Wine Pairings Package (15 oz)
To Go $20 per person

It is always a pleasure to be at the Chefs School, delicious inventive food painstakingly prepared and presented. Makes one feel like royalty. -Rosemary D., Dinner Guest, December 1, 2020

THURSDAY, JANUARY 13

MENU: Daniella Dafonte explores her family roots from Portugal to Sicily
Pane Consato – Toasted Focaccia with Herbs and Olive Oil
Arancine di Riso – Classic Sicilian Arancini with Ragù
Mussels Steamed with White Wine, Garlic, and Parsley
Piri-Piri Chicken with Crisp Potatoes, and Braised Collard Greens
Cassatelle (pastries filled with ricotta and chocolate) with Stracciatella Ice Cream and Sicilian Sabayon
Student Chef Daniella Dafonte
Chef Instructor Randi Rudner
DINE-IN SOLD OUT

Dinner To Go $45 per person

Add Wine Pairings Package (15 oz)
To Go $20 per person

FRIDAY, JANUARY 14

MENU: Rudy Ménard’s East Coast Extravaganza
Newfie Poutine Bread with Gravy Butter
Salt Cod Fritters with Tartar Sauce
Smoked Split Pea Tortellini in Broth
Jigg’s Dinner – Corned Beef with Cabbage, and Root Vegetables
Baba au Rhum and Coke
Student Chef Rudy Ménard
Chef Instructor Mike Booth
$55 per person Dine In
includes coffee or tea
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
to Dine-In or To Go $20 per person

SATURDAY, JANUARY 15

MENU: Taylor Carde’s Cozy Winter Night
Seeded Sourdough with Whipped Herb Butter
Grilled Endive Salad with Bacon and Blue Cheese Ranch
Butternut Squash Soup with Parsnip Chips and Basil Oil
Slow-Roasted Brisket with Root Vegetables
Warm Salted Brownie with Cookies n’ Cream Ice Cream and Candied Cocoa Nibs
Bubble Gum Cotton Candy
Student Chef Taylor Carde
Chef Instructor Randi Rudner
DINE-IN SOLD OUT
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
To Go $20 per person

The high quality food and diversity of the menus is like visiting a whole new restaurant each time!
A lovely evening.” Dinner Guest, February 27, 2020

**Please note: In compliance with Government Protocols, all guests must show proof of full Covid-19 vaccination and personal identification before being seated in our facility. Guests must also wear masks when not seated at their assigned table. Capacity is limited to 30 seated dinner guests (50% capacity). Click for more info / FAQ

LEARN MORE ABOUT OUR PROGRAM

READ ALUMNI PROJECT PROFILES

READ ALUMNI TESTIMONIALS


QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com


Administration Office Holiday Hours:
Open Thursday December 23: 1-5pm
Closed December 24-28
Working remotely by EMAIL December 29-30: admin@stratfordchef.com
Closed December 31-January 3/22
Open January 4-7: 1-5pm


Photography by Terry Manzo (SCS Class of 1985)

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.

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 16 Week Summer 2021 Diploma Program and our 32 Week Professional Diploma Program 2021-22!

Learn More

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