It’s been fantastic to have gastronaut, author, and Writer-In-Residence Bob Blumer at the School for the last ten days. He’s been working with our students in the kitchen and the classroom, giving them a crash course on writing recipes for publication with flair and personality, challenging them to a burger recipe development competition, and executing his menus for three unique public Dinners. Bob also spent an evening talking about his exciting career, his new cookbook Flavorbomb, and treated the intimate audience to some tasty cooking demos.
Flavorbomb is the GOLD MEDAL WINNER – TASTE CANADA AWARD: General Cookbooks
This year’s GivingTuesday, the world’s largest generosity movement, is on November 30, 2021! It was a simple idea created in 2012: a day to encourage people to do good; make someone smile, help a neighbour or stranger, show up for an issue you care about, or give some of what you have to those in need.
Over the past nine years GivingTuesday has since grown into a global movement, unleashing the power of people and organizations to transform their communities and the world; a time when Canadians, charities, and businesses come together to celebrate giving and support charities and non-profits.
November 30 Join the World’s Largest Generosity Movement
The success, excellence and longevity of our culinary program would not be possible without the enduring support of a generous community. This support has helped keep the School – a non-profit career college and registered charity – and the richness of its educational program a reality since 1983, for more than 800 graduates.
We invite you to support SCS by donating now or on GivingTuesday.
You’ll help the Stratford Chefs School maintain an unparalleled standard in the field of contemporary gastronomy and hospitality, allowing our students, and by extension our community, to thrive. Thank you!
INTERNATIONAL INSPIRATIONS DINNER SERIES November 26 – December 18 Prix Fixe Menus with Wine Pairings for Dine-In and TO GO
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.
You’ll savour exquisite dishes inspired by David Kinch’s Manresa, Rene Redzepi’s NOMA, The French Laundry by Thomas Keller, Daniel by Daniel Boulud, Ben Shewry’s Attica, Chez Panisse from Alice Waters, James Walt’s Araxi and many more – right here in Stratford!
INTERNATIONAL INSPIRATIONS MENU: MICHEL BRAS, Le Suquet Gargouillou of Seasonal Vegetables Fried Bread and Albacore Tuna Grilled Duck Breast with Spinach and Hazelnut Cream Chocolat Coulant, Iced Double Cream, Coffee, and Milk
Student Chef Liz Lagerwerf Chef Instructor Mike Booth
$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
“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.
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SCS Favourites: 20 of the Best Stratford Chefs School Recipes You Can Cook at Home!
Stratford Chefs School, Class of 2012 | Co-chef, The Prune Stratford | Program Manager/Instructor, Stratford Chefs School
“The school gave me everything. Hard skills, solid technique and a broad perspective on gastronomy and the possibilities for gastronomy in Canada.”
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.
Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.
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.
*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.