INTERNATIONAL INSPIRATIONS SPOTLIGHT
Dominique Crenn | Atelier Crenn, San Francisco
The incredible Dominique Crenn is our International Inspiration for Dinner on Thursday, December 16. Born in France, Crenn is co-owner and chef of the three-Michelin-starred restaurant Atelier Crenn in San Francisco, where “artistry is at the forefront, cuisine is a craft, and the community is an inspiration.”
“Atelier” can be defined as a workshop or studio, a concept that drives Chef Crenn’s modern vision for fine French cuisine. Driven by her passion to create a deeply personal project, Crenn opened Atelier Crenn, a place to express her heritage as well as an ode to “poetic culinaria,” in January 2011.
“I don’t want cooks to be just workers. I want them to be thinkers. I want them to be proud about the dishes they create.”
Crenn is the first female chef in the US to receive three Michelin Stars. In 2021, Crenn was the recipient of the World’s 50 Best Icon Award.
VIDEO: Why is Chef Dominique Crenn an Icon?
STUDENT DESIGNED DINNER SERIES
January 11-29 | Book Now
Prix Fixe Dinners for Dine-In and TO GO
The new year – and new term – will kick off with our exciting Student Designed Menu Dinner Series, featuring four course menus designed and executed by our Level 2 Student Chefs.
You’ll enjoy fabulous dishes inspired by the culinary imaginations of SCS Student Chefs. Book in now for your preferred dates in January, seating is limited. We look forward to having you join us!
What’s For Dinner Next Week?**
“It is always a pleasure to be at the Chefs School, delicious inventive food painstakingly prepared and presented. Makes one feel like royalty.” -Rosemary D., Dinner Guest, December 1, 2020
TUESDAY, DECEMBER 14
MENU: DAVID CHANG, Momofuku
Roasted Scallop with Pickled Chanterelles and Nori
Cured Hamachi with Horseradish-Edamame Purée
Marinated Hanger Steak Ssäm
Cereal Milk
Student Chef Austris Silins
Chef Instructor Scott Roberts
DINE-IN SOLD OUT
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
To Go $20 per person
WEDNESDAY, DECEMBER 15
MENU: OLLIE DABBOUS, Dabbous
Raw Beef with Cigar and Rye
Roast Scallop, Toasted Jerusalem Artichoke, Virgin Canola Oil
Roast Veal Fillet, Winter Vegetables, and Chrysanthemum Leaves in a Light Cheese Broth
Chocolate-soaked Brioche, Barley Malt Ice Cream, and Adzuki Beans
Student Chef Elijah Christou
Chef Instructor Jonathan Kemeny
$65 per person Dine In
includes coffee or tea
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
to Dine-In or To Go $20 per person
THURSDAY, DECEMBER 16
MENU: DOMINIQUE CRENN, Atelier Crenn
Le Jardin: seasonal baby vegetables on a ‘soil’ of quinoa and wild rice
Beef Carpaccio: cured beef flavoured with horseradish crème fraiche, pickled mustard seeds, curried apple
Guinea Hen: dry-aged guinea hen breast with preserved lemon, cabbage, and baby leeks
Seckel Pear: a wintry snowscape of pear sorbet, sage cake, rhubarb ice, and yogurt snow
Student Chef Yvonna Budimlic
Chef Instructor Randi Rudner
$65 per person Dine In
includes coffee or tea
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
to Dine-In or To Go $20 per person
SATURDAY, DECEMBER 18
The annual Escoffier Dinner extravaganza completes our International Inspirations series in style.
MENU: Auguste Escoffier
Hors d’Oeuvres: Oeuf Bénédictine, Gougère, « Sauce Gribiche »
Purée Palestine
Coulibiac of Salmon
Carré d’Agneau
Salade Irma
Bombe Ceylan
Mignardises: Pâte de Fruits, Macarons, Oxford Biscuits
Chef Instructors Randi Rudner and Mike Booth
with the Level 2 Student Chefs
SOLD OUT
“The high quality food and diversity of the menus is like visiting a whole new restaurant each time!
A lovely evening.” –Dinner Guest, February 27, 2020
OPEN KITCHEN RETURNS
Open Kitchen | Cooking Fundamentals | 12 Class Series
Stratford Chefs School’s Open Kitchen will return in the new year with a 12-Class Series perfect for the cooking enthusiast on your holiday gift list (or for yourself)! Only a few spots are left, book in soon!
Learn foundational cooking methods as taught in our Professional Program. This is your opportunity to explore cooking techniques through a series of twelve 4-hour hands-on, Sunday evening classes, beginning January 9, 2022. These intensive workshops are perfect for the advanced home cook who is looking to hone their dinner party skills!
Chef Instructor: Eli Silverthorne
HOLIDAY GIFT IDEAS
for the foodie on your list!
COOKBOOKS
Farm To Table: Celebrating Stratford Chefs School Alumni, Recipes & Perth County Producers
by Andrew Coppolino | Photos by Terry Manzo
Flavorbomb: A Rogue Guide to Making Everything Taste Better
by Bob Blumer
Bistronomy: Recipes from the Best New Paris Bistros
by Jane Sigal
GIFT CERTIFICATES
Redeemable for SCS Dinners, an Open Kitchen Cooking Class or a Cookbook!
Available in any $ amount | Will not expire.
Purchase at the SCS Administration Office | 192 Ontario Street, Stratford
admin@stratfordchef.com | 519.271.1414
YEAR END DONATION APPEAL
The Stratford Chefs School is a registered charity and non-profit career college. Your support will help maintain an unparalleled standard in contemporary gastronomy and hospitality, support students through Bursaries and Scholarships, enhance curriculum and allow the School, and by extension our community, to thrive.
**Please note: In compliance with Government Protocols, all guests must show proof of full Covid-19 vaccination and personal identification before being seated in our facility. Guests must also wear masks when not seated at their assigned table. Click for more info / FAQ.
QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com
Photography by Terry Manzo (SCS Class of 1985)