Blog • Stratford Chefs School
Stratford Chefs School

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Student Blog Post: Stepfanie Spencer

As new cooks, we are constantly learning: techniques, flavours, equipment we’ve never seen or used before. Everything is fresh and exciting and we want to excel with them all. Skill, knowledge and experience are all required to be a good chef, but…

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Italy Comes to Stratford

Earlier this month, during one of the coldest weeks of this winter, students at the Stratford Chefs School were lucky enough to experience some Italian warmth thanks to a visit from Chef Gino Minacapilli. He was here as our second and final…

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Cooking for Real with Chef Gabrielle Hamilton

Chef Gabrielle Hamilton came to the Stratford Chefs School for two weeks this January as the Joseph Hoare Gastronomic Writer in Residence and International Guest Chef. Students in both levels got to interact with her, learn from her and cook with her.…

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Interview with Gabrielle Hamilton

A few weeks ago I had the opportunity to have lunch with Gabrielle Hamilton at Rene’s Bistro. We talked about food writing, being a chef and her process for choosing menus. These are the bits of the interview that weren’t just us…

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Testimonials

Donnah Borooah

Donnah Borooah

Stratford Chefs School, Class of 2016 | Chef Instructor and Chef's Assistant at Dish Cooking Studio and Lucy Waverman for The Globe and Mail

“The information taught at SCS takes choices from a matter of opinion and habit to being researched and thought out. I find that my voice and style as a Chef are respected because my SCS education has given me such a stable foundation that is well respected throughout the industry. Courses such as Commodities and Gastronomy have provided me with the inspiration to aim for a Masters Degree in Food Studies. Without these courses, I would not have experienced such great stepping stones toward research in food and culture.”

 

(July 12. 2016)

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.

 

*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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