Blog - Stratford Chefs School


Open Kitchen @ Home | Crepes: Quick Tips + Recipe

Frying crepes properly takes some practice. Watch our Quick Tips: Frying Crepes video from Chef Eli for inspiration, and then cook up some homemade buckwheat crepes for Brunch with the recipe provided.

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Weekly Update | July 24-31, 2020

IN OUR WEEKLY UPDATE: Alumni Feature: Sirkel’s Kelly Ballantyne (Class of 2000) | Open Kitchen @ Home extended into August, a Farm To Table Recipe, and more!

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Alumni Feature | Kelly Ballantyne, Class of 2000

The arc of her restaurant’s growth has been based on a theory of simplicity that she studied at the school. “I learned some amazing things from Neil and Bryan [veteran SCS instructors and former Rundles and The Old Prune chefs Baxter and…

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Weekly Update | July 17-23, 2020

Alumni Feature: Chef Team Randi Rudner & Mike Booth | New Open Kitchen @Home Dates Announced, and more!

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Alumni Feature | Randi Rudner & Mike Booth

Both Alumni and SCS Faculty, Randi and Mike are also the Chef Team creating delicious and gigantic from scratch submarine sandwiches this summer at Somewhere A Restaurant’s innovative new pop up sub shoppe in downtown Stratford, where they make just about everything themselves.

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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.


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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