Faculty/Staff Posts
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!
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.
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…
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.
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…
Thank you Long Table Dinner 2019 Supporters
We couldn’t do it without you!
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.
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…
