Guest Chefs Archives • Stratford Chefs School

Guest Chefs

Weekly Update | April 15-21, 2021

New Video Spotlight, Open Kitchen @ Home returns, Canadian Guest Chefs recap, and more!

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Weekly Update | March 18-24, 2021

’21 Class Kitchen Bash Tickets | Our Final Canadian Guest Chef Dinners | Online Auction, and more, in our weekly update!

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Weekly Update | February 19-25, 2021

Dinner with Canadian Guest Chef Rich Francis, Save the Date: ’21 Class East Coast (virtual) Bash, Student Spotlight, and more, in our weekly update!

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What's For Dinner? | Weekly Update for December 4-10, 2020

What’s for Dinner? | Chef Spotlight: David Chang and Daniel Boulud | Final International Inspirations Dinners for Dine In or To Go, and more!

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What's For Dinner? | Weekly Update for November 27-December 3, 2020

What’s on the Menu? | International Chef Spotlight: Noma’s Rene Redzepi | International Inspirations Dinners for Dine in or To Go, and more, in our weekly update!

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What's For Dinner? | Weekly Update for November 20-26, 2020

What’s for Dinner? | International Chef Spotlight: Spain’s Nieves Barragan Mohacho | International Inspirations Menus for Dine in or To Go, and more, in our weekly update!

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What's for Dinner? | Weekly Update for November 13-19, 2020

International Chef Spotlight: Ollie Dabbous | Reserve now for International Inspirations Dinners, and more, in our Weekly Update!

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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: 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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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.

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 Summer 2021 Diploma Program and our 32 Week Professional Diploma Program 2021-22!

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