Weekly Update | December 7-14, 2022 • Stratford Chefs School

Weekly Update | December 7-14, 2022

Spotlight: Frédéric Morin, JOE BEEF Montreal

Frédéric Morin is co-owner and co-founder of the Joe Beef Group – Joe BeefLiverpool HouseVin PapillonMcKiernan, and Joe Beef products. Together with his wife Allison Cunningham and former partner David McMillan, he has succeeded in putting Montreal on the map as a food capital of the world.
The name of the restaurant dates back to the Crimean War and a certain Charles McKiernan, a Brit who had a talent for finding food in tough times so he quickly became known as “Joe Beef.” McKiernan came to Quebec in 1864 to support the British troops and was initially responsible for running their canteen. Some years later, he opened his own tavern in Griffintown which became known as “Joe Beef’s Canteen.” The naming of their restaurant on Rue Notre-Dame Ouest is, in part, a tribute to this likeable pioneer.
Fred studied agriculture for three years and quickly developed a passion for greenhouses and horticulture. He studied at the École hôtelière des Laurentides, and also developed a passion for old French cookbooks and an interest in culinary know-how. After stints in Tunisia and Africa, Fred joined the team at Globe, Montreal in 1999 and stayed until 2005. There, he met Allison; his future wife, mother of his children, and partner in the Joe Beef group. He also met David McMillan, his business partner with whom he would work for over 20 years.
When Joe Beef opened, Frédéric Morin was in the kitchen. “I love to cook.” He prepared French cuisine with a touch of Quebec generosity and it was an instant success!
Join us Tuesday, December 13 for a Joe Beef dining experience led by Student Chef Ethan Zehr and Chef Instructor Jonathan Gushue.

Student Chef Dinners

DINE IN and PICK UP available

As part of their hands-on training, SCS Students prepare and serve innovative multi-course Dinner menus, overseen by their Chef Instructors, for you to enjoy Tuesday through Saturday. There is a unique menu each night.

Our International Inspirations Dinner Series – four course menus inspired by internationally renowned chefs and interpreted by our student chefs – is on now!

Check out all the menus and reserve your favourites now!

Saturday, December 17: Escoffier Extravaganza

Our annual Escoffier Dinner Extravaganza is on Saturday, December 17, completing our first semester in fine style! We hope you can join us for this elegant evening, executed by our Level 2 Student Chefs, Chef Instructor Randi Rudner and Chef Instructor Mike Booth.

* GUEST REVIEW *

Outstanding food and value! We go to a number of Chefs School dinners every year. The food never disappoints. The service is excellent, and…. you can’t beat the price. While the kitchen team are students, they are training in the best chef school in the country, under chef instructors who are themselves absolutely top ranked professional chefs. So, invariably, you get meals and wine pairings that would easily cost twice as much or more at a high end restaurant. What is not to love about great quality, helping support a new generation of chefs, and a great price?” – Bill H. | Visited on November 22, 2022


Summer and Fall 2023
Professional Program Applications

Are Now Being Accepted

Are you looking for a career in the culinary industry?
Whether you plan to become a Red Seal chef, food photographer, food blogger and writer, business owner, recipe developer, recipe tester, or any one of the dozens of culinary careers that our graduates pursue, Stratford Chefs School is the place to start working towards your goal.
What sets our program apart?
Take a moment to hear from Randi Rudner, Stratford Chefs School Program Manager as she describes the unique benefits of our 32-Week Professional Program.

Stratford Chefs School | Faculty Spotlight: Randi Rudner
Interested in hearing and seeing more?
Book a Campus Tour and explore our Professional Kitchens, Dining Room, and Learning Centre.
Reserve your Tour now by contacting Elizabeth Kerr at admissions@stratfordchef.com.

When I decided to be a chef, I made it a goal to pick the best culinary school in the country to build a solid foundation. I chose the Stratford Chefs School, mostly for its reputation for producing talent, for its intense training program, and for the intimate student – teacher ratio. I certainly wouldn’t be where I am in my career without the connections I made and the skills that I learned there.”
Carl Heinrich | Executive Chef and Co-owner, Richmond Station, Toronto | Stratford Chefs School Class of 2005 | Top Chef Canada 2012
The Stratford Chefs School provides the training to create world-class chefs who are comfortable working in any kitchen environment. Its immersive, approachable, interactive curriculum provided me with the tools and confidence that I needed early on in my career to make the transition from the school setting to the workforce. Perhaps most important to me are the lasting friendships that were made, the ongoing support from the SCS community, and exciting collaborations with other alumni.”
Alondra Galvez | Owner/Chef, El Cactus Taco Shop | Stratford Chefs School Class of 2003
At the Chefs School, I was given the opportunity to challenge myself, and expand the limits of my culinary skill and knowledge. SCS gave me the ability to trust in my own skill and allowed me to expand my knowledge. Now I confidently pass that skill and knowledge to my students.”
Mel Athulathmudali | Teacher, Strata Montessori | Owner, Chef Mel Catering | Stratford Chefs School Class of 2016

LEARN MORE ABOUT OUR PROGRAM

READ ALUMNI PROJECT PROFILES


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


Photography by Terry Manzo (SCS Class of 1985)

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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