Weekly Update | November 25- December 1 2021 • Stratford Chefs School

Weekly Update | November 25- December 1 2021

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!

VIDEO: Celebrity Chef Bob Blumer at Stratford Chefs School | November 2021

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.

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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