Blog Archives - Stratford Chefs School

Blog

Apprenticeship Bloopers and Tips from SCS Class of 2019

Well friends, our school year has come to a close. As we’re all preparing for our next adventures, I want to offer a little support to our first-year friends going into their apprenticeships…

Read More

March Recipe of the Month: Grilled Sardines with Ajo Blanco and Fingerling Potatoes

Try this recipe from Chef Mike Booth, SCS Alumnus, SCS Instructor and Sous Chef at The Prune.

Read More

Alumni Feature: Mike Booth, SCS Instructor, The Prune (Class of 2006)

I was born in the Okanagan, and moved to Ontario at a fairly young age. I have great memories of my grandpa standing behind the grill on a hot summer day, surrounded by orchards and mountains. His favourite meal was a mixed…

Read More

Chefs Wear White: Stain Removal 101

Somewhere between mankind’s harnessing of fire and Escoffier, it was decided that people who work with food should wear white… Consequently, we culinary students spend a surprising amount of time discussing stain removal!

Read More

'Squimps*': Exceptional Alternatives

It’s difficult to talk about your teachers without sounding like a colossal seat-smoocher, but I’m going to risk it. One of the things I really love about working with our chef instructors is the amount of effort all of them put into…

Read More

Alumni Feature: Eric Robertson, 2019 Canadian Guest Chef (SCS Class of 2011)

Originally from Brantford, Eric Robertson has always had an agrarian passion. After graduating from SCS in 2011, he spent time cooking in France and then in Belgium, where he met fellow chef Daniel Hadida, who had a similar culinary background and passions….

Read More

February Recipe of the Month: Fresh Goat Milk Custard with Farm Fruit

Here’s a delicious dessert recipe from SCS Alumnus and one of this month’s Canadian Guest Chefs, Eric Robertson, of The Restaurant at Pearl Morissette. Perfect for that special Valentine…

Read More

Middleton Wines: A Taste of History

Our class had the extraordinary opportunity to try some very old wines from Bordeaux that Chef Ian Middleton generously shared from his father George’s collection. As interesting as the wine was in flavours and complexity, for me, the most fascinating part of…

Read More

January Recipe of the Month: Vegetable Bayaldi

Our 2019 International Chef in Residence Ryan Brown (Class of 2006) still uses this recipe from his SCS days!

Read More

Summer 16 Week Diploma Course

TRAIN WITH THE BEST! 

Fast Track Your Culinary Dreams This Summer in Stratford!

 

 

 

 

 

You’ll learn the basics of classical cookery and pastry, coupled with theory classes, in five hands-on, daytime classes per week.

Program dates: June 3 – September 20, 2019

Successful students will graduate with a Cook: Basic – Level 1 Diploma.

Learn More / Apply Now

Subscribe to our newsletter for updates.