Weekly Update | February 24-March 2, 2022 • Stratford Chefs School
Stratford Chefs School

Weekly Update | February 24-March 2, 2022

Around the World with the Class of 2022

Celebrate on Friday, March 11

Join us for a fun kitchen party soirée to celebrate the graduating Class of 2022 and toast the end of this school year! We’ll take you around the world, with globally-inspired street foods and fun cocktails prepared by our graduating Class of 2022 and Chef Instructors. It’s happening on Friday, March 11, we’d love to see you there!

Tickets on sale now! Limited capacity.

Where: SCS Kitchens, 136 Ontario Street, Stratford
When: Friday, March 11
Time: 6-9pm
Tickets: $150 each*
*$50 charitable tax receipt issued for each ticket purchased.
Drink Pairings included | Cash Bar available.
PURCHASE TICKETS
“As always, a magnificent imaginative meal… food as ART. Restores the body, mind and spirit. Bravo!!”
– Rosemary D., Dinner Guest on February 9, 2022

What’s For Dinner?

CANADIAN GUEST CHEFS Dinner Series

Final Week!

TUESDAY MARCH 1

RANDI RUDNER
Class of 2012
The Prune | Stratford Chefs School

MENU

Wonderbread™ with Roasted Potato Cream & Caviar

Endive Feuilletée, with Hazelnuts, Mushroom-Black Garlic Liquor & Deep-Fried Saltines

Doubled Cappellacci, with Caramelized Cabbage, Monforte Meme-olette & SCS Ham

Potato-Scaled Sablefish (after Paul Bocuse), with Sauce Saint-Malo à la Cancalaise

Bergamot Parfait, with Petitgrain Pop Rocks, Lime Namelaka, and Flint Corn Ice Cream
Yuzu & Mandarin Cotton Candy

Student Chef Scott Featherston

SOLD OUT

WEDNESDAY MARCH 2

Canadian Guest Chef
NUIT REGULAR
PAI Northern Thai Kitchen, Sabai Sabai, Sukho Thai, Kiin (Toronto) 

MENU
Som Tum / Papaya Salad

Poh Tag / Spicy and Sour Seafood Soup with Holy Basil Leaves

Gaeng Keaw Wan Gai / Green Curry Chicken
served with steamed jasmine rice
Sakoo Ma Prow Oon / Tapioca Pearls with Young Coconut

Student Chef Taylor Carde

SOLD OUT

THURSDAY MARCH 3

Canadian Guest Chef
MIKE BOOTH
Class of 2006
The Prune | Stratford Chefs School

MENU
Fish & Chips
Tempura Skate Wing, AJ’s Potatoes, Brown butter, Lime Pickle

BBQ Duck Consommé
Dumplings, Edamame, Bok Choy, Green Onion

Celery Root Pastrami
Celtuce, Danish Rye, Mustard
Seed Crusted Venison Leg
Root Vegetables, Cippolini, Mole Jus

Apricot Parfait
Burnt Honey, Pistachio Gelato, Kataifi

Student Chef Bridget MacMillan

Dine In SOLD OUT

Dinner To Go $50
Wine Pairings Package (15 oz) $20
BOOK DINNER TO GO

FRIDAY MARCH 4

Canadian Guest Chef
MATTHEW SULLIVAN
Class of 2007

MENU
TBA

Student Chef Anthony Liu

Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
RESERVE TABLE
BOOK DINNER TO GO
“Perhaps some of the best food I have experienced from anywhere in the world. Bravo!“  -Jennifer C., Dinner Guest, December 18, 2021

IMPORTANT:
Review our current Safety Measures
https://www.exploretock.com/stratfordchefsschool/ 

LEARN MORE ABOUT OUR PROGRAM

READ ALUMNI PROJECT PROFILES

READ ALUMNI TESTIMONIALS

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


Photography by Terry Manzo (SCS Class of 1985)

Testimonials

Kelly Ballantyne

Kelly Ballantyne

Stratford Chefs School, Class of 2000 | Chef-Owner, Sirkel Foods

“At Stratford Chefs School I was able to pursue my culinary education during the winter ‘off season’ without giving up my ability to work during the busy summer season.”

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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