Weekly Update | April 14-20, 2022

April 13, 2022

Indigenous Leader and Entrepreneur
Gerry Brandon | Class of 1991

Entrepreneur Gerry Brandon set out to shake up the local food scene when he opened his Haileybury, Ontario restaurant, L’Autochtone Taverne Americaine, in 2018. An innovative hybrid eatery and cultural hub, the restaurant blends foods and preparations from English, French, and First Nations culture with a focus on local and sustainable ingredients. The popular Indigenous restaurant in Temiskaming Shores is re-opening for the first time this month since being forced to shut due to pandemic-related lockdowns.

Delivering Culture in the Cuisine

This is probably the first time in my entire career in hospitality where I’ve actually allowed my Indigeneity to be at the forefront and be represented in the business that I’m operating or working with.”
The Anishinaabe chef says he hopes the April 7 soft re-opening of the restaurant will bring back L’Autochtone’s culturally diverse clientele, almost half of whom are from nearby Quebec, Northern Ontario, the U.S. and Europe.

Photo: Facebook

Start in June to Fast-Track your Culinary Career

Photo by Terry Manzo: Program Manager and Instructor Randi Rudner teaches Level One Commodities.
Our Summer program is perfect for fast-tracking your cookery training or kick-starting your new culinary career. LEARN MORE and APPLY NOW!

Running June to September, our Summer program teaches the basics of classical cookery, pastry and theory in five hands-on daytime classes per week. Our unique method-based program model, small class sizes and collaborative instructors will give you the foundation you need to succeed.

The program offers the same curriculum as Level 1– the first half of our 32-week Professional Diploma program, but delivered on a modified Summer schedule.
Hands-on cooking classes are complemented by theoretical course components for a complete culinary curriculum. Theory curriculum focuses on expanding student knowledge in subjects related to the culinary and hospitality fields including: service, communications, writing, food costing, food history, nutrition, gastronomy, wine, sanitation, and kitchen management.
Photo by Terry Manzo: Chef Instructor Neil Baxter works alongside Student Bridget MacMillan.

Three Advantages of the Summer Program:

1. Classes are 9 am to 5pm Monday-Friday, allowing students the option to work on weekends or evenings if needed.
2. A June start allows the opportunity to “fast-track” completion of the full 32 week SCS curriculum in less than one year (June through early March), instead of the usual two years.
3. Summer Tuition fees are now the same as for Level 1 October intake.
We’d love to tell you more.
Call or email for more information:

‘Open Kitchen’ has something for everyone.

Attention Foodies! Our Open Kitchen cooking class program, led by Chef Instructor Eli Silverthorne, is up and running through September, with something for everyone!
‘Get Cooking!⁠’ classes are intensive workshops focused on themed recipes, such as our classes on Vegetarian cooking, and a variety of International cuisines like SpainGreeceChinaIndiaIsrael, and others.⁠
‘How Do I Use That?’⁠ classes are informative workshops that demonstrate new-to-you kitchen tools or gadgets such as Immersion Circulators for sous vide, Smokers and Knife Sharpening.⁠
‘Trade Secrets’⁠ focuses on exploring a cooking technique, dish or product, such as quick meals, the ultimate Burgerfast fermented breads,⁠ pasta-making, and more.
Classes are hands-on and limited in size. Check out the schedule and book your spots early!




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

Photography by Terry Manzo (SCS Class of 1985)

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