Weekly Update | November 11-17, 2021 • Stratford Chefs School

Weekly Update | November 11-17, 2021

Welcome to Stratford!

Chef & Author BOB BLUMER
2021 Joseph Hoare Gastronomic Writer-In-Residence

Above: Bob Blumer in the SCS Kitchens filming a segment for CTV Your Morning.
Photo: Terry Manzo

A professional “gastronaut” and eight time Guinness World Record holder, Bob Blumer – the creator and host of the television series Surreal Gourmet, and Glutton for Punishment, and producer and host of World’s Weirdest Restaurants, whose shows air on various networks in over twenty countries world-wide is here in Stratford! He has also written six acclaimed cookbooks, the most recent being Flavorbomb. We’re thrilled to welcome Bob Blumer to the School to work with our students for two weeks as our 2021 Joseph Hoare Gastronomic Writer-In-Residence.

One of the most whimsical and witty chefs on television.”
-Canadian Living Magazine

Bob’s new book Flavorbomb: A Rogue Guide to Making Everything Taste Better is out now!
In Flavorbomb, Bob shares all the tips, tricks, hacks, and techniques he learned from hosting Food Network shows, breaking Guinness World Records, working with some of world’s best chefs, and crashing food stalls around the globe. Bob shows you how to build bold layers of flavour and texture in practical, applicable ways. Each individual step is easy to wrap your head around, and when you start pulling them all together at the same time, they will change the way you cook forever.
Flavorbomb (hardcover) is available for purchase for $35 + HST for guests in our Dining Room and at our Administration office at 192 Ontario Street, while supplies last.

INTERNATIONAL INSPIRATIONS DINNER SERIES
November 26 – December 18

Prix Fixe Menus with Wine Pairings for Dine-In and TO GO

Savour exquisite dishes inspired by some of the world’s best restaurants – like NOMA, The French Laundry, Maison Pic, Joe Beef, and Attica, to name a few – right here in Stratford!
Our International Inspirations Dinner Series features four course menus from the restaurants of internationally renowned chefs interpreted and executed by the Level 2 Student Chef teams, under the direction of their Chef Instructors.

ESCOFFIER DINNER | Saturday December 18

Our very special Auguste Escoffier Dinner extravaganza returns on Saturday December 18 with Chef Randi Rudner and Chef Mike Booth at the helm, completing our International Inspirations series in fine style.
MENU: Auguste Escoffier Dinner
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
Dinner Prix fixe $100 per person includes coffee or tea
Add Wine Pairings Package (25 oz) for $30 per person
Book in now, seating is limited!

Next week’s MODERN CLASSICS DINNERS

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, NOVEMBER 16 MENU:
Grilled Black Pepper Shrimp on a Stick
Leeks Vinaigrette with Anchovies and Eggs
Grilled Salmon with Ratatouille
Chocolate and Coffee Tart with Condensed Milk Ice Cream
Student Chef Bridget MacMillan
Chef Instructor Scott Roberts
Dine In SOLD OUT
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
for To Go order $20 per person

WEDNESDAY, NOVEMBER 17 MENU:
“Peking” Duck Breast with Taro Root Chips
Smoked Trout Tartare with Pickled Vegetables and Dill
Carne Asada a la Mexicana
Hazelnut Financiers with Vanilla Poached Pears, Mascarpone Cream, and Ginger Crème Anglaise
Student Chef Emily Hanson
Chef Instructor Jonathan Kemeny
$55 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, NOVEMBER 18 MENU:
MENU: Bob’s Burger Bar
Chef Bob Blumer has challenged Level 2 students to a burger recipe development competition. The 3 course menu will be headlined by the winning burgers!
Chef Bob Blumer
Chef Instructor Randi Rudner
$50 per person Dine In
includes coffee or tea

Dinner To Go $40 per person

Add Wine Pairings Package (15 oz)
to Dine-In or To Go $20 per person

FRIDAY, NOVEMBER 19 MENU:

MENU: Bob’s Burger Bar
Chef Bob Blumer has challenged Level 2 students to a burger recipe development competition. The 3 course menu will be headlined by the winning burgers!
Chef Bob Blumer
Chef Instructor Mike Booth
Dine In SOLD OUT
Dinner To Go $40 per person
Add Wine Pairings Package (15 oz)
for To Go order $20 per person

SATURDAY, NOVEMBER 20 MENU:

Charred Chili-Rubbed Beef Skewers with Thai Basil Dipping Sauce    
Grilled Sweet Potato, Shaved Fennel, Goat Gouda, Lemon & Dill    
Duck Confit with Japanese Braised Eggplant, Crushed Potatoes & Chimichurri    
Passion Fruit Baba, White Chocolate, Coriander, Green Apple Ice
Student Chef Alexandra Campbell
Chef Instructor Randi Rudner

Dine In SOLD OUT

Dinner To Go $45 per person

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

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

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.

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.

Applications are now open for our 16 Week Summer 2021 Diploma Program and our 32 Week Professional Diploma Program 2021-22!

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