Guest Chefs Archives - Stratford Chefs School

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…

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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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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!

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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?

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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!

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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!

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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!

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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.

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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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