Weekly Update | November 18-24, 2021 • Stratford Chefs School

Weekly Update | November 18-24, 2021

THANK YOU BOB BLUMER
2021 Joseph Hoare Gastronomic Writer-In-Residence


Photos: Terry Manzo

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

Thank you for coming to Stratford, Bob!


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!

Next week’s 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 23
MODERN CLASSICS MENU:
Yakitori Skewers
Chicken and Coconut Soup
Oyakodon-“parent-and-child” donburi
Crème Caramel with Caramel Corn and Marinated Oranges
Student Chef Yvonna Budimlic
Chef Instructor Scott Roberts
$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

WEDNESDAY, NOVEMBER 24
MODERN CLASSICS MENU:
Crisp Sweetbreads with Tomato-Chipotle Salsa
Pistou vegetable soup with mussels
Pan-fried Pickerel with Curried Celeriac
Bitter Chocolate and Hazelnut Torte
Student Chef Elijah Christou
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 25
MODERN CLASSICS MENU:
Grilled Chicken Skewers
Shrimp in Hot Lime Leaf Broth
Red Curry Duck, with Rice and Green Papaya Salad
Fruit Sundae in a Wine Infusion, with Coconut Sorbet
Student Chef Austris Silins
Chef Instructor Randi Rudner
$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

FRIDAY, NOVEMBER 26

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

SATURDAY, NOVEMBER 27

INTERNATIONAL INSPIRATIONS MENU: BEN SHEWRY, Attica
Pink Shrimp, Lemon Balm, Lemon Oil
Leeks, Cucumbers, Pumpkinseeds
Smoked Roast Rib, Pickles, and Oak-Wine Salt
Happy Fruits’ Almonds
Student Chef Noah Geene
Chef Instructor Randi Rudner
$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.

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!

Learn More

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