JHGWIR

October Recipe of the Month: Cranberry Sweet & Sour Goose Breast

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…

Jen Agg: W5 Interview

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,…

Cooking for Real with Chef Gabrielle Hamilton

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.…

Interview with Gabrielle Hamilton

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…

Download SCS Favourites: 20 of Our Best Recipes

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SCS Favourites: 20 of the Best Stratford Chefs School Recipes You Can Cook at Home!

Esther Tabert

Stratford Chefs School, Class of 2015

“As a recipient of the Support a Student Chef award I can testify to the value of this program. The bursary I received went a long way toward relieving some of our financial stress. My dream is to one day be a food writer, specifically writing a food blog and hopefully cookbooks. I’m so thankful to have received the Support a Student Chef award; by supporting me through Chefs School. I have been brought that much closer to realizing my goals.”

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.

*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.

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