Frying crepes properly takes some practice. Watch our Quick Tips: Frying Crepes video from Chef Eli for inspiration, and then cook up some homemade buckwheat crepes for Brunch with the recipe provided.
The arc of her restaurant’s growth has been based on a theory of simplicity that she studied at the school. “I learned some amazing things from Neil and Bryan [veteran SCS instructors and former Rundles and The Old Prune chefs Baxter and…
Stratford Chefs School, Class of 2016 | Chef Instructor and Chef's Assistant at Dish Cooking Studio and Lucy Waverman for The Globe and Mail
“The information taught at SCS takes choices from a matter of opinion and habit to being researched and thought out. I find that my voice and style as a Chef are respected because my SCS education has given me such a stable foundation that is well respected throughout the industry. Courses such as Commodities and Gastronomy have provided me with the inspiration to aim for a Masters Degree in Food Studies. Without these courses, I would not have experienced such great stepping stones toward research in food and culture.”