Weekly Update | October 28-November 3, 2021 • Stratford Chefs School

Weekly Update | October 28-November 3, 2021

Announcement | BOB BLUMER
2021 Joseph Hoare Gastronomic Writer-In-Residence

We are thrilled to announce that celebrity chef and author Bob Blumer is our 2021 Joseph Hoare Gastronomic Writer in Residence (JHGWIR).

Bob Blumer is a professional “gastronaut” with an adrenaline addiction. He has created and hosted three award-winning TV series that have aired in over 20 countries, written six acclaimed cookbooks, and broken eight food-related Guinness World Records.
In his books and appearances around the globe, Bob transforms ordinary ingredients into wow-inspiring dishes through simple cooking methods and whimsical presentations that have become his culinary trademark. Publishers Weekly summed up his most recent book Glutton for Pleasure as: “equal parts memoir, lavish art book, multi-genre soundtrack and culinary tour de force.”
We are excited for Bob to spend time in Stratford with our Students! During their annual two-week residence here in November, the JHGWIR leads workshops about food writing, provides one-on-one consultations with students who are interested in food writing, presents readings of their work, with the overall goal of contributing to a well-rounded education for students, a primary objective of the School. The JHGWIR advances food writing as an important source of knowledge about food culture, and helps engage the public in experiencing, enjoying and understanding the gastronomy of our time.
As part of Bob’s stint at the School, he will also work with our Level 2 Student Chefs to create three unique Dinner Menus for the public to enjoy on November 10, 18 and 19. Join us, these Dinners are on sale now!
About the JHGWIR Program: The widely loved Joseph Hoare, former food editor of Toronto Life magazine, was immensely supportive of young writers interested in food and gastronomy, writers such as James ChattoLucy Waverman and John Allemang. After Mr. Hoare’s death in 1997, his family chose to honour his lifelong passion for food and food writing by means of an endowment to the innovative Joseph Hoare Gastronomic Writer in Residence program at Stratford Chefs School.

CHEFS SCHOOL DINNERS ARE FILLING FAST
Prix Fixe Menus with Wine Pairings for Dine-In and TO GO

Be part of our Students’ learning! Enjoy a memorable Student Chef Dinner experience at the School’s Dining Room. As part of the professional cookery program curriculum, our Students prepare and serveexceptional four or more course prix fixe dinner menus for the public, under the tutelage of professional chefs from our community and across Canada.
The Modern Classics Dinner Series runs through November 25th, and features delicious four course menus designed to build on what students learned in Level 1 and during the summer leading up to Level 2.
Up Next: Our International Inspirations Dinner Series will be available to reserve soon! Menus from the restaurants of internationally renowned chefs will be featured and executed by the Level 2 Student Chef teams, under the direction of their Chef Instructors, for your enjoyment November 26 to December 18.

Next week’s MODERN CLASSICS 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 2 MENU
Chicken Leg and Chicken Skin, Mango Chutney
Belgian Endive and Radicchio with Cauliflower couscous, Quail Egg and White Anchovies
Grilled Lamb Shank with Fingerling Potatoes, Pickled Mushrooms, and Béarnaise Sauce
Almond Panna Cotta with Almond Sorbet, Beet Paper
Student Chef: Liz Lagerwerf
Chef Instructor: Scott Roberts

Dine In SOLD OUT

Dinner To Go $45 per person

Add Wine Pairings Package (15 oz)
for To Go order $20 per person

WEDNESDAY, NOVEMBER 3 MENU:
Duck Confit Samosas with Mushrooms and Burnt Bread Sauce
Vegetables à la Grecque
Poached Trout with Provençal Vegetables and Sauce Maltaise
Chocolate Tart
Student Chef: Noah Geene
Chef Instructor: Jonathan Kemeny
$55 per person Dine In
includes coffee or tea
$45 per person Dinner To Go
Add Wine Pairings Package (15 oz)
$20 per person

THURSDAY, NOVEMBER 4 MENU:
Pork Satay with Peanut Sauce
Smoked Trout with Jerusalem Artichokes, Green Sauce, and Rice ‘Poofs’
Tortellini of Veal and Spinach, with Parmesan Cheese and Mushrooms
Caramel Apricot Brioche Pudding with Cajeta
Student Chef: Rudy Ménard
Chef Instructor: Randi Rudner
$55 per person Dine In
includes coffee or tea
$45 per person Dinner To Go
Add Wine Pairings Package (15 oz)
$20 per person

FRIDAY, NOVEMBER 5 MENU

Empanada with Chorizo and Romesco Sauce
Roast Beetroot Terrine with Arugula and Goat Cheese Croquettes
Roasted Pork Loin with Fennel Gratin and Caramelized Onion-Apple Relish
Red Wine-Poached Figs, Little Financiers and Blue Cheese
Student Chef: Daniella Dafonte
Chef Instructor: Mike Booth

Dine In SOLD OUT

Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
for To Go order $20 per person

SATURDAY, NOVEMBER 6 MENU

Beggar’s Purse with Smokey Vegetables
Panisses with Pickled Apple and Smoked Crème Fraiche 
Wedge Salad with Buttermilk Dressing, Barley, Sprouts
Roasted Cauliflower Steak with Potato Gnocchi & Ginger Vinaigrette
Burst Fruit with Churros, Warm Ganache & Beet Sorbet
Student Chef: Arvin Pamoceno
Chef Instructor: Randi Rudner

Dine In SOLD OUT

Dinner To Go $45 per person

Add Wine Pairings Package (15 oz)
for To Go order $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

Experiential Learning: SCS Dinner Labs

Chef Instructor Mike Booth talks about SCS Dinner Labs.

Please note: In compliance with Government Protocols, all Dine-In patrons 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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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!

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