Weekly Update | September 8-14, 2022 • Stratford Chefs School

Weekly Update | September 8-14, 2022

WHAT’S HAPPENING AT SCS?

Monday, September 12: CHEF TALKS #2

Join us for our next webinar instalment: CHEF TALKS #2. Listen in and participate in our interactive discussion with some of the region’s culinary leaders.
We will discuss:

* The Character of a Chef

* Tough Choices for a Thoughtful Chef

* It Takes More Than Knife Skills

Live 45 minute webinar on Monday September 12 at 12 noon EDT.

Join us live and share your questions!

The session will be recorded and emailed to all registrants following the session.

PANELISTS:

ELIZABETH KERR | Class of 2021 | Director, Marketing and Admissions Development | Webinar Moderator

GARLIC FESTIVAL THIS WEEKEND!

Join the fun! Support the 14th Annual Stratford Kiwanis Garlic Festival

Chef Eli Silverthorne, Stratford Chefs School Instructor and Open Kitchen Manager, will be presenting at the Rotary Complex, Kiwanis Presentation Theatre on Sunday, September 11, 1:30-2:15pm.

Showcasing Ontario garlic, Chef Eli will demonstrate how to make Chili Garlic Crunch. A fan favourite, Chef Eli returns to the stage once again this year to support The Stratford Kiwanis Garlic Festival.

I believe in community engagement, both for myself and the School, and this is my way of sharing. Chili Garlic Crunch is a fun recipe that will appeal to a wide range of palates, I’m excited to share it.”
In addition, for the first time at the Stratford Kiwanis Garlic Festival, Bob Latham, accredited Sommelier and Frances Latham, a Stratford Chefs School Graduate – both long-time Instructors at the School – will combine their extensive knowledge and experience in these areas to provide attendees with the basic principles of pairing wine and food. Check out their seminar at the Rotary Complex, Mansbridge Room on Saturday, September 10 at 12:30-1pm and 2:30-3pm.
Don’t be shy, come out and say hello to Chef Eli and the Lathams! The Stratford Kiwanis Garlic Festival runs September 10 & 11, at the Rotary Complex, Stratford Ontario. To purchase tickets and get more info, visit stratfordgarlicfestival.com
Hope to see you there!

Coppolino’s Corner

Waterloo region benefits from ‘world class’ food: Andrew Coppolino

Food made in this community could ‘rival any dish, anywhere and anytime,’ columnist writes.

CBC-KW food columnist Andrew Coppolino is the 2022 Joseph Hoare Gastronomic Writer-in-Residence at the Stratford Chefs School and author of Farm to Table (Swan Parade Press) and co-author of Cooking with Shakespeare (Greenwood Press). Follow him on Twitter at @andrewcoppolino.

Attention Foodies! Our Open Kitchen cooking class program, led by Chef Instructor Eli Silverthorne, is running through early October, and has something for everyone!
‘Get Cooking!⁠’ classes are intensive workshops focused on themed recipes, such as our classes on Vegetarian cooking, and a variety of International cuisines like SpainGreeceChinaIndiaIsrael, and others.⁠
‘How Do I Use That?’⁠ classes are informative workshops that demonstrate new-to-you kitchen tools or gadgets such as Knife Sharpening, Immersion Circulators for sous vide, and Smokers.⁠
‘Trade Secrets’⁠ focuses on exploring a cooking technique, dish or product, such as quick meals, the ultimate burgerfast fermented breads,⁠ pasta-making, and more.
Classes are hands-on and limited in size. Check out the schedule and book your spots early!
Review our current Safety Measures.

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.

 

*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  

 

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