Guest Chefs
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: 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…
Weekly Update | Feb 24-Mar 1, 2020
Last chance for ’20 Class East Coast Kitchen Bash tickets | Featured Open Kitchen Classes | June Spring Explorer | ‘Pass the Salt’ on CBC Gem, and more!
What's for Dinner? | February 25-28, 2020
Thank you Jenner Tomaska | Meet Guest Chef Justin Dafoe (Class of 2013) | Final week of 2019-20 Chefs School Dinners! What’s For Dinner?
What's for Dinner | February 18-22, 2020
What’s For Dinner? | Meet Guest Chef Frank Parhizgar (FK, Toronto) | Experience our Canadian Guest Chefs’ Dinners while you can! Our Student Restaurant Lab season finishes February 28!
What's for Dinner | February 11-15, 2020
February is Canadian Guest Chef Month with guest chefs in from Richmond Station, The Bruce Hotel, Pearl Morissette, FK Frank’s Kitchen, and more!
What's for Dinner | January 28- February 1
What’s For Dinner? | Next week: Chicago’s Jenner Tomaska is our International Chef in Residence | February is Canadian Guest Chef Month, and more!
What's for Dinner | January 21-25
Next week’s International Inspirations: Momofuku, Hiro Sone, Ollie Dabbous | Chicago’s Jenner Tomaska ICR Dinners begin January 28th, and more! What’s for Dinner? | Experience our unique Stratford Chefs School’s Student Dinner Labs.
