Weekly Update | January 6-12, 2022 • Stratford Chefs School

Weekly Update | January 6-12, 2022


Happy New Year


Feel like a gourmet chef at home, without the cooking!

We can’t serve you in our Dining Room right now, but you can still support the School and enjoy fabulous four course Student Chef Designed Dinners at home, with our Dinners TO GO. Menus are different every night, and reflect the passions, interests and backgrounds of our Level 2 Student Chefs.
All you need to do is book online for easy pick up, lay the table and enjoy a fine dining experience at home. Sommelier-selected wine pairings are available to add to your Take Out order for $20 per person.

What’s For Dinner?

Student Designed Menus

Available for Take Out only**

“Our dine-at-home dinner was just right. Everything was labelled and ready to serve. You made us look like gourmet chefs! Thank you.”

-Barb V., Dinner To Go Guest, December 8, 2021


MENU: Noah Geene’s Evening in Italy
Focaccia with Extra Virgin Olive Oil and Balsamic Vinegar
Artichoke and Radicchio Salad
Pumpkin Tortellini with Sage and Butter Sauce
Lamb Stew with Polenta and Grilled Peppers
Ricotta Cannoli with Lemon Confit, Amaretti, and Amaretto Ice Cream

Student Chef Dinner

Student Chef Noah Geene
Chef Instructor Scott Roberts

Dinner To Go $40 per person

Add Wine Pairings Package (15 oz)
To Go $20 per person


Liz Lagerwerf’s Seinfeld-inspired Menu:
“The Rye” – Marble Rye
“No Soup for You” – Shrimp & Lobster Bisque
“The Big Salad” – A great BIG salad
“The Chicken Roaster” – Roast Chicken, Crushed Potatoes, Carrots & Cornbread
“The Dinner Party” – Chocolate Babka (the better babka), Caramel Jam, and Iced Coffee Double Cream
…and to finish, a Black and White Cookie

Student Chef Dinner

Student Chef Liz Lagerwerf
Chef Instructor Jonathan Kemeny

Dinner To Go $40 per person

Add Wine Pairings Package (15 oz)
To Go $20 per person


MENU: Daniella Dafonte explores her family roots from Portugal to Sicily
Pane Consato – Toasted Focaccia with Herbs and Olive Oil
Arancine di Riso – Classic Sicilian Arancini with Ragù
Mussels Steamed with White Wine, Garlic, and Parsley
Piri-Piri Chicken with Crisp Potatoes, and Braised Collard Greens
Cassatelle (pastries filled with ricotta and chocolate) with Stracciatella Ice Cream and Sicilian Sabayon

Student Chef Dinner

Student Chef Daniella Dafonte
Chef Instructor Randi Rudner

Dinner To Go $40 per person

Add Wine Pairings Package (15 oz)
To Go $20 per person

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


MENU: Rudy Ménard’s East Coast Extravaganza
Newfie Poutine Bread with Gravy Butter
Salt Cod Fritters with Tartar Sauce
Smoked Split Pea Tortellini in Broth
Jigg’s Dinner – Corned Beef with Cabbage, and Root Vegetables
Baba au Rhum and Coke

Student Chef Dinner

Student Chef Rudy Ménard
Chef Instructor Mike Booth

Dinner To Go $40 per person

Add Wine Pairings Package (15 oz)
To Go $20 per person


MENU: Taylor Carde’s Cozy Winter Night
Seeded Sourdough with Whipped Herb Butter
Grilled Endive Salad with Bacon and Blue Cheese Ranch
Butternut Squash Soup with Parsnip Chips and Basil Oil
Slow-Roasted Brisket with Root Vegetables
Warm Salted Brownie with Cookies n’ Cream Ice Cream and Candied Cocoa Nibs
Bubble Gum Cotton Candy

Student Chef Dinner

Student Chef Taylor Carde
Chef Instructor Randi Rudner

Dinner To Go $40 per person

Add Wine Pairings Package (15 oz)
To Go $20 per person

Perhaps some of the best food I have experienced from anywhere in the world. Bravo!” -Jennifer C., Dinner Guest, December 18, 2021

**IMPORTANT: Please note: As of January 5, 2022, Dine-In is temporarily unavailable to help stop the spread of COVID-19. In compliance with Government Protocols, all TAKE OUT patrons must wear masks and maintain physical distancing when picking up their order at our facility. 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)

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.


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!

Learn More

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