I was born and raised in Montreal, Quebec in a family that celebrated food on a daily basis. I was always fortunate enough to have one of my parents at home with me growing up, so I made impromptu lunches and dinners…
Stratford Chefs School, Class of 2016 | Chef Instructor and Chef's Assistant at Dish Cooking Studio and Lucy Waverman for Globe and Mail
“The information taught at SCS takes choices from a matter of opinion and habit to being researched and thought out. I find that my voice and style as a Chef are respected because my SCS education has given me such a stable foundation that is well respected throughout the industry. Courses such as Commodities and Gastronomy have provided me with the inspiration to aim for a Masters Degree in Food Studies. Without these courses, I would not have experienced such great stepping stones toward research in food and culture.”
Open Kitchen | 2019 Spring Explorer Course
A week long intensive sneak peek of the Stratford Chefs School’s
professional culinary arts program during March Break.
This hands-on intensive is perfect for anyone interested in examining a future career in the culinary arts. Successfully apply to the Stratford Chefs School after completing the Spring Explorer Course and have $400 applied towards the tuition for the Preparatory Course.
Monday, March 11 to Friday, March 15, 2019 10:00am – 2:00pm daily
Instructor: Eli Silverthorne $400 per person (including HST)