Weekly Update | September 16-22, 2021 • Stratford Chefs School

Weekly Update | September 16-22, 2021

That’s a wrap: ‘SHORT TABLE’ Dinner 2021

Dressed in signature white on white again this year, our many supporters stepped out on a rainy Sunday evening to meet, mingle and dine at our 2021 ‘Short Table’ Dinner.

We would like to extend our sincere gratitude for the wonderful support of those who attended our abbreviated Long Table Dinner again this year. Although we were smaller in numbers by Covid design, Rob and Lisa and the devoted staff of Stratford’s preeminent event space, Revival House were excellent hosts, and we thank them very much for all of the care and detail that went into this year’s dinner.
 
The annual Long Table Dinner event is historically a lead-in to the school year where we welcome our new Level 1 cohort and welcome back our Level 2’s for their final term. The Long Table is a sure sign that our Stratford Chefs School Dinner Series is also not far off. We are very excited to invite you back into our dining room at 136 Ontario Street, for another season of gastronomic delight.
 
We cannot thank our event sponsors enough for their generous contributions to such a successful evening.  We would once again like to thank Lori Lupton and Pelee Island Winery for their donation of Secco bubbly which kicked off our event in grand style. New SCS Board member Amanda Bradley made possible the two wines to accompany the meal. Kindly provided by Nicholas Pearce Wines, they included Leaning Post Rosé and Pearce Predhomme Pinot Noir.
 
Special thanks as well to our Level 1 pastry instructor Erin Negus for the delicious take home cookies, to our recent graduate Maggie McHugh (Class of 2021) for her creation and execution of the salad course and finally to our Executive Director Kim Cosgrove for coordinating the event with the staff at Revival House.
 
We are excitedly looking forward to next year’s Long Table Dinner with the expectation that the table will be very long indeed!


Photography by Terry Manzo  (SCS Class of 1985)


THERE’S STILL TIME!

KICK-START YOUR TRAINING THIS FALL

Stratford Chefs School’s hands-on, immersive curriculum and reputation for excellence make it the obvious choice for your culinary training, whether you’re just starting out, or making a career change.

Limited space available for our OCTOBER 2021 intake.
APPLY NOW!

Located in the beautiful small city of Stratford, Ontario, a cultural and culinary destination, Stratford Chefs School will give you the foundation you need to succeed, whether your passion is in becoming a Chef, owning your own restaurant, catering, recipe testing, or any number of opportunities in the hospitality sector.

Photography: Terry Manzo | Video Edit: Slater Manzo

LEARN MORE ABOUT OUR PROGRAM

READ ALUMNI PROJECT PROFILES

READ ALUMNI TESTIMONIALS


Last Meal Kits of the Summer!

SCHNITZEL | 2 Course Finish at Home Meal Kit | Thursday, September 23
Stratford Chefs School's Schnitzel Finish-at-Home Meal Kit
Menu
 Alsatian Tart flambee
Pork Schnitzel with potato salad, green beans, house sauerkraut
$30 per person + HST | Chef Instructor Eli Silverthorne
Optional Add-ons:
Wine (750 ml bottle) $30
Par-baked Tart dough is available

STEAK | 3 Course Finish at Home Meal Kit | Friday, October 1
Menu
Wedge salad
Sous vide tenderloin (4 oz)
Twice baked potato, seasonal vegetable 
Chocolate mousse, hazelnut, Chantilly
$40 per person + HST | Chef Instructor Eli Silverthorne
Optional Add-ons:
Shrimp Skewer $5
Mixed Mushrooms $5
Upgrade to 10 oz steak $15
Wine (750 ml bottle) $30

ULTIMATE BURGER | 3 Course Finish at Home Meal Kit | Saturday, October 2
Menu
Baguette crostini with house ricotta, herbed tomatoes & balsamic
House ground beef burger with homemade bun, full sour pickles, lettuce, tomato, onion
Potato salad
Grilled pineapple, chocolate, hazelnut and Chantilly cream
$40 per person + HST | Chef Instructor Eli Silverthorne
Optional Add-ons:
Bacon $1.50 each
Cheese $1.50 each
Gluten-free Bun $2.50 each
Wine (750 ml bottle) $30

SOURDOUGH STARTER KIT | Saturday, October 2
Kit includes:
1 Litre living sourdough culture
Ingredients to make Traditional Sourdough and Caraway Rye (4 loaves)
Downloadable instruction and recipe booklet with 2 Sourdough recipes
Video tutorials and trouble-shooting guide
$15 per person + HST | Chef Instructor Eli Silverthorne

Where the Best Chefs Train
Our innovative hands-on Professional Cookery Program will give you the foundation you need to succeed.

We are now accepting Applications for our October 2021 intake.

Since 1983, Stratford Chefs School has helped set the standard for excellence in professional culinary training in Canada and graduated over 800 students who contribute to the development of a distinctive Canadian cuisine.

Experience the Stratford Chefs School difference for yourself!

Are you thinking about a career in the culinary arts?
Contact Jeff Leney at admissions@stratfordchef.com for more information.
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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