Guest Chefs
Alumni, Blog, Guest Chefs
Weekly Update | February 19-25, 2021
February 19, 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!
Stratford Admin
February 19, 2021
Blog, Guest Chefs
What’s For Dinner? | Weekly Update for December 4-10, 2020
December 3, 2020
What’s for Dinner? | Chef Spotlight: David Chang and Daniel Boulud | Final International Inspirations Dinners for Dine In or To Go, and more!
Stratford Admin
December 3, 2020
Blog, Guest Chefs
What’s For Dinner? | Weekly Update for November 27-December 3, 2020
November 26, 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!
Stratford Admin
November 26, 2020
Blog, Guest Chefs
What’s For Dinner? | Weekly Update for November 20-26, 2020
November 19, 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!
Stratford Admin
November 19, 2020
Blog, Guest Chefs
What’s for Dinner? | Weekly Update for November 13-19, 2020
November 12, 2020
International Chef Spotlight: Ollie Dabbous | Reserve now for International Inspirations Dinners, and more, in our Weekly Update!
Stratford Admin
November 12, 2020
Alumni, Blog, Faculty/Staff Posts, Guest Chefs, Open Kitchen, Recipe
Chef Eli | Eggs 101
May 1, 2020
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 addition, eggs play an important supporting role…
Stratford Admin
May 1, 2020
Alumni, Blog, Faculty/Staff Posts, Guest Chefs, Open Kitchen, Recipe
Chef Eli: Ten Steps of Stock Production
April 9, 2020
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 senior member of the chef de partie system (one below sous chef, or chef, for example), given the critical nature of the stock / jus / sauce component of the dish.
Stratford Admin
April 9, 2020
Alumni, Blog, Guest Chefs
Weekly Update | Feb 24-Mar 1, 2020
February 25, 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!
Stratford Admin
February 25, 2020
Alumni, Blog, Guest Chefs
What’s for Dinner? | February 25-28, 2020
February 20, 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?
Stratford Admin
February 20, 2020
Alumni, Blog, Guest Chefs
What’s for Dinner | February 18-22, 2020
February 14, 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!
Stratford Admin
February 14, 2020
Alumni, Blog, Guest Chefs
What’s for Dinner | February 11-15, 2020
February 7, 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!
Stratford Admin
February 7, 2020
Alumni, Blog, Guest Chefs
What’s For Dinner | February 4-8
January 31, 2020
What’s For Dinner? | Featuring Canadian Guest Chefs Angela Murphy (pictured), Simon Briggs, Nuit Regular, Carl Heinrich, Arron Carley, Marc Chartrand and many more! READ Angela Murphy (Class of 2011)
Stratford Admin
January 31, 2020