Recipe Archives - Stratford Chefs School

Recipe

September Recipe of the Month: French Folded Omelette with Grilled Asparagus, Mushrooms, Herbed Tomato.

Perfect for Brunch, this French Omelette recipe is often featured as part of our Open Kitchen Get Cooking! | Best Brunch class. Enjoy!

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July Recipe of the Month: Chilled Cucumber Gazpacho

Enjoy this Chilled Cucumber Gazpacho with Crème Fraiche on a hot summer day!

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Alumni Feature: Summer JL Baird | Owner, The Hintonburg Public House , Ottawa | SCS Class of 1998

I always knew I wanted to own my own business. One of my early jobs was working in a small café in Stratford, where I grew up. I worked there before and after school throughout high school and fell in love with…

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June Recipe of the Month: Melanzane Parmigiana

The first vegetarian entrée that Chef Yva Santini put on a menu that was not a pasta! Using Pam Rogers’ organic produce (Kawthoolei Farm Organics) to make this dish was exciting and yielded a result most delicious…

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Alumni Feature: Yva Santini | Pazzo Taverna, Stratford | SCS Class of 2009

I began working in kitchens as a young teenager, my first job being a dishwasher in Bryan Steele’s kitchen at The Old Prune. It was my experience at The Old Prune that opened my mind to what exceptionally prepared food tastes like,…

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May Recipe of the Month: Black Bean BBQ Sauce

Perfect for Barbecue Season, try this recipe from SCS Alumni, Chef Sean Collins (Chef/Co-Owner of Stratford’s The Red Rabbit, Old Man & Son, Okazu 85 Downie)!

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Alumni Feature: Sean Collins | The Red Rabbit, Old Man & Son, Okazu | SCS Class of 2008

I remember cooking alongside my grandmother as a child and feeling very at home in the kitchen. She would cook soups from scratch and hand-make pierogies all afternoon. I apprenticed at The Old Prune with Chef Bryan Steele and over the past…

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April Recipe of the Month: Young Jackfruit Salad (Goi mit Chay)

Chef Cameron Stauch (SCS Class of 1999) recommends this recipe as an intro to his book “Vegetarian Viet Nam”. It’s bursting with fresh herbal flavours, crunchy textures and a sweet chili dressing. Most of the ingredients can be found at major grocers…

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March Recipe of the Month: Grilled Sardines with Ajo Blanco and Fingerling Potatoes

Try this recipe from Chef Mike Booth, SCS Alumnus, SCS Instructor and Sous Chef at The Prune.

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What Sets Stratford Chefs School Apart

 

 

Innovative Program

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.

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.

Applications are now open for our 32 Week Professional Diploma Program!
Classes start October 22, 2019

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