Blog - Stratford Chefs School
Stratford Chefs School

Blog

Weekly Update | January 27-February 2

Last Call: Job Fair February 3 | ’20 Class Kitchen Bash March 6 | ICYMI: ‘Pass the Salt’ now streaming on CBC Gem | Open Kitchen 4 Class Passes & more…

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What's for Dinner | January 28- February 1

What’s For Dinner? | Next week: Chicago’s Jenner Tomaska is our International Chef in Residence | February is Canadian Guest Chef Month, and more!

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Weekly Update | January 20-26, 2020

ICYMI: ‘Pass the Salt’ on CBC Gem | Job Fair Feb 3 | East Coast Kitchen Party Mar 6 | 4-Class Pass Deal on Spring-Summer Open Kitchen Classes & more!

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What's for Dinner | January 21-25

Next week’s International Inspirations: Momofuku, Hiro Sone, Ollie Dabbous | Chicago’s Jenner Tomaska ICR Dinners begin January 28th, and more! What’s for Dinner? | Experience our unique Stratford Chefs School’s Student Dinner Labs.

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Weekly Update for January 13-19, 2020

TUNE IN to Pass the Salt: CBC TV Premiere Friday! | East Coast Kitchen Party March 6 | Job Fair Feb 3 | Spring-Summer Open Kitchen Classes & more!

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Testimonials

Esther Tabert

Esther Tabert

Stratford Chefs School, Class of 2015

“As a recipient of the Support a Student Chef award I can testify to the value of this program. The bursary I received went a long way toward relieving some of our financial stress. My dream is to one day be a food writer, specifically writing a food blog and hopefully cookbooks. I’m so thankful to have received the Support a Student Chef award; by supporting me through Chefs School. I have been brought that much closer to realizing my goals.”

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 16 Week Diploma Summer Program and our 32 Week Professional Diploma Program 2020!

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