Faculty/Staff Posts
Alumni Feature: Victoria Allman (Class of 1995)
After being awakened to global food at the Stratford Chef’s School, Victoria Allman wanted to go out and taste the flavours she had been studying in their own countries. Victoria became a private chef, cooking her way around the world on yachts.…
April Recipe of the Month: Chinese Pork Steam Buns
These pork buns are a staple on any Dim Sum menu, and can also be quite filling. I recommend hosting a Dim Sum pot-luck party to disperse the labour of all the little bites, but they also make a great meal on…
Alumni Feature: Corbin Mathany (Hudson's on First, Duncan, British Columbia)
Corbin Mathany, Executive Chef of Hudson’s on First in Duncan, British Columbia, graduated from the Stratford Chefs School in 2012. He was also recently featured in an issue of Boulevard Lifestyle.
Jen Agg: W5 Interview
In October 2017, we were lucky to partner with Digiwriting Book Marketing to host Appetite for Words Festival: A literary festival with a culinary twist. Joining us that weekend to promote her book I Hear She’s a Real Bitch was Toronto’s own,…
March Recipe of the Month: Leeks Vinaigrette
This recipe is adapted from Paul Bertolli and Alice Waters’ Chez Panisse Cooking, although there are innumerable variations on this French bistro classic. This dish is at its very best with thin baby leeks, but can absolutely made with larger leeks halved…
Alumni Feature: Ryan Donovan (Richmond Station, Toronto)
Ryan Donovan, Co-owner of Richmond Station in Toronto, graduated from the Stratford Chefs School in 2005. He returns every year with Richmond Station Chef (and fellow SCS Alumnus), Carl Heinrich, to close out our Canadian Guest Chef dinner series.
Creating a Menu from a Book
It is not particularly easy to tease a dinner menu out of a work of fiction, even when cooking and sharing food figures prominently in the story itself. Five Roses, by Alice Zorn is an engrossing story of the complicated relationships and…
