Faculty/Staff Posts Archives - Stratford Chefs School

Faculty/Staff Posts

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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September Recipe of the Month: Peach Compote Crepe Cake

Peach season is upon us and why not take advantage while we can! This wonderful Crepe Cake with Peach and Apricot compote makes for a delicious Sunday Brunch item or a seasonal dessert. The combination of the delicious peaches and sweetness from…

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Alumni Feature: Sarah Sharkey

The best thing about being an SCS Alumnus is the community that surrounds us. And that community is never so important than in times of crisis. We are saddened to hear about the medical issues plaguing SCS Alumnus Sarah Sharkey. A GoFundMe…

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October Recipe of the Month: Cranberry Sweet & Sour Goose Breast

Autumn is a very busy time for many people. For the Wet’suwet’en, it is a time to hunt, preserve, and prepare meats and vegetables for the winter season. It is also a time to come together to enjoy the abundance of fresh…

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What Sets Stratford Chefs School Apart

 

 

Innovative Program

Our unique program model is method-based, hands-on, experiential, work-integrated learning.

High Quality Program

An enriched, immersive curriculum with exceptional standards and small classes.

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 Diploma Summer Program and our 32 Week Professional Diploma Program 2020!

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