Faculty/Staff Posts Archives • Stratford Chefs School

Faculty/Staff Posts

Weekly Update | March 30-April 5, 2023

Food Talk | Summer Program | Open Kitchen, and more in our Weekly Update.

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Weekly Update | January 28 - February 3, 2021

“It’s a wonder to see the students when they come in at week 1 and see their evolution to week 16.” Faculty Spotlight, Prix Fixe Dinners To Go, and more in our weekly update!

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Weekly Update | October 16-22, 2020

The School Year Begins! | What’s for Dinner: Modern Classics Dinners start Tuesday | SCS Nominees for Women of the Year, and more in our weekly update for October 16-22.

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Chef Eli | Eggs 101

Eggs are indispensable to the modern professional kitchen, and much more than a great way to “start one’s day.”  Eggs can be prepared deliciously on their own in a variety of classical ways: pan fried, scrambled, poached, hard boiled, and more. In…

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Chef Eli | Creating a Sourdough Bread Starter

Want to try making your own bread at home? Chef Eli shares the science and steps to make a good sourdough starter culture and keep it alive.

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Chef Eli: Ten Steps of Stock Production

Stocks are the backbone of any kitchen and their skillful production, reduction and use are the mark of a true cook / chef.  In the traditional kitchen / brigade structure, this type of stock production would fall on the saucier who would be a…

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Thank you Long Table Dinner 2019 Supporters

We couldn’t do it without you!

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Alumni Feature: Cory Miller (Class of 2018)

“I was born into the industry. It’s all I know and I’m ok with that.” Cory Miller currently works as a Commis at the Elora Mill.

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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.


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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