OPEN KITCHEN RETURNS!
Open Kitchen | Cooking Fundamentals | 12 Class Series
Stratford Chefs School’s Open Kitchen will return in the new year with a 12-Class Series perfect for the cooking enthusiast on your holiday gift list (or for yourself)!
Learn foundational cooking methods as taught in our Professional Program. This is your opportunity to explore cooking techniques through a series of twelve 4-hour hands-on, Sunday evening classes, beginning January 9, 2022. These intensive workshops are perfect for the advanced home cook who is looking to hone their dinner party skills!
Chef Instructor: Eli Silverthorne
Tuesday 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 Stratford Chefs 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 on GivingTuesday.
Your donation will help the School maintain an unparalleled standard in the field of contemporary gastronomy and hospitality, support students, and allow the School, and by extension our community, to thrive.
BOB WAS THE BOMB!
It was a blast to have ‘gastronaut’ and author Bob Blumer here as our 2021 Writer-In-Residence. He loved Stratford and had as much fun as our students did working with him!
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, SCS Alumnus James Walt’s Araxi and many more – right here in Stratford!
Next week’s International Inspirations 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 30
MENU: DAVID KINCH, Manresa
Garden Beignets
Wild Pink Shrimp with Bone Marrow and Artichokes
Venison with roasted dates and mustard greens
Black sesame Bavarian cream with meringue, fennel, and strawberries
Student Chef Rudy Ménard
Chef Instructor Scott Roberts
$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
WEDNESDAY, DECEMBER 1
MENU: NIEVES BARRAGAN MOHACHO, Barrafina / Sabor
Salt Cod Fritters with Tartar Sauce
Octopus with Capers
Arrocina Beans with Chorizo, Morcilla, and Pork Belly
Santiago Tart
Student Chef Daniella Dafonte
Chef Instructor Jonathan Kemeny
$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
THURSDAY, DECEMBER 2
MENU: THOMAS KELLER, The French Laundry
Cream of Broccoli Soup with Parmesan Mousse
Smoked Rainbow Trout Chaud-Froid
Medallion of Lamb Saddle with Garden Vegetables and Bagna Cauda Sauce
Gâteau Opéra, with Candied Lemon, and Bitter Almond
Student Chef Arvin Pamoceno
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
FRIDAY, DECEMBER 3
MENU: JAMES WALT, Araxi
Salmon Tartare with Seaweed
Seared Scallop with Cauliflower Tempura
Crisp Duck Confit with Lentils and Honey-Roasted Carrots
Pineapple Upside-Down “Tart”
Student Chef Taylor Carde
Chef Instructor Mike Booth
DINE-IN SOLD OUT
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
To Go $20 per person
SATURDAY, DECEMBER 4
MENU: DAVID HUMM, Eleven Madison Park
Celtuce Ribbons and Leaves with Pistachio
Sunchoke Roasted with Watercress and Mustard
Celery Root with Black Garlic
Coconut Meringue with Mango, Papaya, and Passionfruit
Student Chef Scott Featherston
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.
QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com
Photography by Terry Manzo (SCS Class of 1985)