Weekly Update | March 17-23, 2022 • Stratford Chefs School

Weekly Update | March 17-23, 2022

‘Around the World’ with the Class of 2022

That’s a Wrap on another School Year! THANK YOU to our Class of ’22, Program Manager Randi RudnerChef Instructors and the Front of House team who pulled out all the stops to take our guests ‘Around the World’ on Friday, March 11. The internationally-inspired food was extraordinary and the company even better. We even had a guest passport! Thanks to all who came out to celebrate the end of the School year with us.
Congratulations to our Graduating Students. You did it! We are very proud of all that you accomplished.
Photos by Terry Manzo

Experience Stratford this Summer

Applications are now being accepted for our Summer Program

Fast track your Culinary training by starting in June!

Our Summer Diploma program is perfect for fast-tracking your cookery training or kick-starting a second career.

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.

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:
519.271.1414
admin@stratfordchef.com

March ‘Open Kitchen’ Classes

Our popular Open Kitchen public cooking class program, with Chef Instructor Eli Silverthorne, returns to in-person instruction Friday, March 18.
Classes run from March through September, and there is something for everyone, from Quick Meals and Vegetarian, to Cooking with CannabisKnife SharpeningPizza and Pasta Basics, and the popular Get Cooking! classes which explore world cuisines such as Greece, Spain, Mexico, Thailand, France, Italy and others.

Limited capacity, book your tickets early!


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)

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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