Chefs Randi Rudner (Class of 2012) and Mike Booth (Class of 2006) have been fixtures of Stratford’s culinary scene for many years. Currently Randi is the Stratford Chefs School’s Program Manager and an Instructor, while Mike is the School’s Purchasing Agent and a senior Instructor. After 10 years of marriage, teaching at the Stratford Chefs School, and working together in many of Stratford’s pre-eminent restaurants, they are still going strong!
Randi began her culinary career under two SCS graduates Stevan George(Class of 1995) and Deanna Harrington (Class of 1993), working at the Kingston, Ontario favourite, Olivea. She was cooking on the line one day when former SCS Executive Director Kimberley Payne walked up to the kitchen and told Randi her food was amazing. She suggested Randi follow in the footsteps of Stev and Deanna and the rest is Stratford Chefs School history.
Randi speaks highly of her education at SCS, saying: “The school gave me everything. Hard skills, solid technique and a broad perspective on gastronomy and the possibilities for gastronomy in Canada.”
She began her tenure at the iconic RundlesRestaurantafter completing her second year at SCS, ending only with its closing in 2017. She and Mike shared duties in the Rundles kitchen over those years and now they are proudly co-Chefs at The Prune Restaurant.
Mike attended university and cooked in various restaurants to fund that education. He decided to travel and cook his way through Europe to discover if he wanted to make the culinary arts his profession. SCS was always top of mind for Mike. As he puts it: “SCS was ahead of its time. There were very few institutions like it and it gave me the best opportunity to learn the deeper elements of gastronomy.” Mike was so smitten by the city of Stratford and the Chefs School that he “just never left.”
We’re all the better for it! Stratford is grateful for Randi and Mike’s immense contributions to both Stratford Chefs School and the fine local restaurants they’ve helped make so memorable.
Are you thinking about a career in the culinary arts?
BOARD NEWS Alumna Carrie Rau appointed to the SCS Board of Directors
We are thrilled to announce the appointment of Carrie Rau(SCS Class of 2004) to the School’s Board of Directors. Carrie is a proud Cree food and wine professional living and working in Toronto, Ontario. She is a certified CAPS Sommelier and a Wine Spirit and Education Trust (WSET) instructor for Levels 1 and 2 at the Independent Wine Education Guild IWEG Drinks Academy.
Carrie graduated WSET Diploma in 2020 and completed courses with The International Sommelier Guild and the Court of Master Sommeliers. She is currently working as a certified red seal chef in recipe research and development at Loblaws Test Kitchen, specializing in product development, and in Front of House at the newly opened Velaon King Street in Toronto.
A co-founder of Vinequity, a not-for-profit focusing on uplifting and amplifying the voices of BIPOC wine professionals, she is very passionate about career development, mentorship and wine education and has her eye on future food and beverage trends in the hospitality industry.
Welcome and congratulations Carrie!
Train in Stratford this Fall!
Stratford Chefs School’s hands-on, immersive curriculum and reputation for excellence make it the obvious choice for your culinary training, whether you’re just starting out, or making a career change.
The culinary arts are creative, entrepreneurial, artistic and fulfilling. Located in the beautiful city of Stratford, Ontario, Stratford Chefs School will give you the foundation you need to succeed, whether your passion is in becoming a Chef, owning your own restaurant, catering, recipe testing, or any number of opportunities in the hospitality sector.
We’re now accepting applications for our OCTOBER 2021 intake. Experience the Stratford Chefs School difference for yourself!
Photography: Terry Manzo | Video Edit: Slater Manzo
5 STAR REVIEW “What a great evening! The video instructions are very helpful, and we learned new skills… the meal was a sensory delight – so many delicious flavours, textures and colours. Thank you!” -OK@H Patron Erin L., June 2, 2021
Meal Kits Available This Week
SOURDOUGH BREADStarter Kit | Saturday, July 24and Saturday, July 31
Includes: 1 Litre living sourdough culture Ingredients to make Traditional Sourdough and Caraway Rye (4 loaves) Downloadable instruction and recipe booklet with 2 Sourdough recipes Video tutorials and trouble-shooting guide $15 per kit + HST | Chef Instructor Eli Silverthorne
ULTIMATE BURGER | 3 Course Finish at Home Meal Kit | Saturday, July 24
Menu Baguette crostini with house ricotta, herbed tomatoes & balsamic House ground burger with house bun, full sour pickles, lettuce, tomato, onion Potato salad Grilled pineapple, chocolate, hazelnut and Chantilly cream
$40 per person + HST | Chef Instructor Eli Silverthorne
CLICK HERE TO EXPLORE THE FULL OPEN KITCHEN @ HOME SCHEDULE
Where the Best Chefs Train Our innovative hands-on Professional Cookery Program will give you the foundation you need to succeed.
We are now accepting Applications for our October 2021 intake.
Since 1983, Stratford Chefs School has helped set the standard for excellence in professional culinary training in Canada and graduated over 800 students who contribute to the development of a distinctive Canadian cuisine.
Experience the Stratford Chefs School difference for yourself!
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SCS Favourites: 20 of the Best Stratford Chefs School Recipes You Can Cook at Home!
Stratford Chefs School, Class of 2015 | Sous Chef at the Breadalbane Inn
“Before attending Stratford, I had been making food for myself all my life. After graduating I was able to step into any kitchen and make it run better. As important as the improvement in my cooking skills, the discipline instilled and process improvement skills are what have allowed me to progress quickly up the ranks in the kitchen.”
(July 25, 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.
Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.
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 Summer 2021 Diploma Program and our 32 Week Professional Diploma Program 2021-22!