Somewhere between mankind’s harnessing of fire and Escoffier, it was decided that people who work with food should wear white… Consequently, we culinary students spend a surprising amount of time discussing stain removal!
Hi, I’m Jules Faulkner. I’m delighted and honoured to be this year’s recipient of the Savour Stratford Perth County Culinary Scholarship, generously contributed by the Stratford Tourism Alliance and the Joseph Hoare Gastronomic Writer in Residence Scholarship. The latter of these comes…
Autumn is a very busy time for many people. For the Wet’suwet’en, it is a time to hunt, preserve, and prepare meats and vegetables for the winter season. It is also a time to come together to enjoy the abundance of fresh…
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,…
Chef Gabrielle Hamilton came to the Stratford Chefs School for two weeks this January as the Joseph Hoare Gastronomic Writer in Residence and International Guest Chef. Students in both levels got to interact with her, learn from her and cook with her.…
A few weeks ago I had the opportunity to have lunch with Gabrielle Hamilton at Rene’s Bistro. We talked about food writing, being a chef and her process for choosing menus. These are the bits of the interview that weren’t just us…
Stratford Chefs School, Class of 2015 | Chef de Partie, Scaramouche (Toronto)
“During my time at SCS I was told by almost every instructor how staging or working abroad or even just outside of Ontario can benefit a young cook. For me, this theory proved true as I experienced things I never thought possible through 4 jobs/stages outside of Ontario. This is just one aspect in which I found the instructors at SCS really push the students to exit their comfort zones and strive to go further.”
What Sets Stratford Chefs School Apart
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.
Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.
Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.
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!