Weekly Update | October 20-26, 2022

October 19, 2022

A New School Year Has Begun

WELCOME Level 1s and WELCOME BACK Level 2s!

Student Chef Dinners Start Next Week

DINE IN and PICK UP available


We kick the season off next week with Modern Classics Dinner menus. SCS Students prepare and serve innovative 4 or more course menus inspired by 39 years of the School’s most leading edge recipes, overseen by their Chef Instructors. Dinners feature a new menu each night and run from Tuesday through Saturday, beginning Tuesday, October 25.
New for this term, we’ll also feature International Small Plates Menus, with Chef Instructor Randi Rudner leading the Student Chef team, on select Saturday evenings.
A limited number of Dinners To Go will also be available for pick up, book your favourites now!


We are thrilled to announce that Chef Jonathan Gushue of The Bruce Hotel, Stratford, will join our Faculty as a Lab Cookery Instructor for 2022-23. We’re very excited to have him work with our Level 2 student chefs at Dinner Labs.
For more than two decades, Chef Gushue has been satisfying palates with a natural culinary style and inventiveness that balances both tradition, locality and imagination. Read his full BIO.

Summer and Fall 2023
Professional Program Applications

Are Now Being Accepted

Are you looking for a career in the culinary industry?
Whether you plan to become a Red Seal chef, food photographer, food blogger and writer, business owner, recipe developer, recipe tester, or any one of the dozens of culinary careers that our graduates pursue, Stratford Chefs School is the place to start working towards your goal.
What sets our program apart?
Take a moment to hear from Randi Rudner, Stratford Chefs School Program Manager as she describes the unique benefits of our 32-Week Professional Program.
Stratford Chefs School | Faculty Spotlight: Randi Rudner
Interested in hearing and seeing more?
Book a Campus Tour and explore our Professional Kitchens, Dining Room, and Learning Centre.
Reserve your Tour now by contacting Elizabeth Kerr at admissions@stratfordchef.com.

When I decided to be a chef, I made it a goal to pick the best culinary school in the country to build a solid foundation. I chose the Stratford Chefs School, mostly for its reputation for producing talent, for its intense training program, and for the intimate student – teacher ratio. I certainly wouldn’t be where I am in my career without the connections I made and the skills that I learned there.”
Carl Heinrich | Executive Chef and Co-owner, Richmond Station, Toronto | Stratford Chefs School Class of 2005 | Top Chef Canada 2012
The Stratford Chefs School provides the training to create world-class chefs who are comfortable working in any kitchen environment. Its immersive, approachable, interactive curriculum provided me with the tools and confidence that I needed early on in my career to make the transition from the school setting to the workforce. Perhaps most important to me are the lasting friendships that were made, the ongoing support from the SCS community, and exciting collaborations with other alumni.”
Alondra Galvez | Owner/Chef, El Cactus Taco Shop | Stratford Chefs School Class of 2003
At the Chefs School, I was given the opportunity to challenge myself, and expand the limits of my culinary skill and knowledge. SCS gave me the ability to trust in my own skill and allowed me to expand my knowledge. Now I confidently pass that skill and knowledge to my students.”
Mel Athulathmudali | Teacher, Strata Montessori | Owner, Chef Mel Catering | Stratford Chefs School Class of 2016



QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com

Photography by Terry Manzo (SCS Class of 1985)

Posted in Blog, Dinners
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