Open Kitchen Archives • Page 4 of 4 • Stratford Chefs School

Open Kitchen

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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Weekly Update | April 24-30, 2020

Meet Moss Berry Farm’s Anne Marie Moss (SCS Class of 1992), Chef Eli’s Open Kitchen Tips, our weekly recipe, and more!

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Chef Eli | Creating a Sourdough Bread Starter

Want to try making your own bread at home? Chef Eli shares the science and steps to make a good sourdough starter culture and keep it alive.

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Weekly Update | April 17-23, 2020

“At Monforte, we’re convinced the small things do indeed make a difference, that agriculture is best practiced on a human scale…” Meet Monforte Dairy’s Ruth Klahsen (SCS Class of 1983), try our Open Kitchen Recipe of the week, and more!

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Weekly Update | April 9-16, 2020

Kitchen Tips from Open Kitchen’s Chef Eli | Our recipe for this week, and more!

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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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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.


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 Summer 2021 Diploma Program and our 32 Week Professional Diploma Program 2021-22!

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