Recipe Archives - Page 2 of 2 - Stratford Chefs School

Recipe

February Recipe of the Month: Fresh Goat Milk Custard with Farm Fruit

Here’s a delicious dessert recipe from SCS Alumnus and one of this month’s Canadian Guest Chefs, Eric Robertson, of The Restaurant at Pearl Morissette. Perfect for that special Valentine…

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January Recipe of the Month: Vegetable Bayaldi

Our 2019 International Chef in Residence Ryan Brown (Class of 2006) still uses this recipe from his SCS days!

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December Recipe of the Month: Potato Latkes

Latkes (potato pancakes) are a delicious reminder of the Hanukkah story, and have origins in the eastern European countries of Germany, Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and…

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November Recipe of the Month: Coffee-Roasted Carrots with Red-Eye Miso Gravy

I have come to appreciate the role coffee can play as a partner at the table, not just in desserts or as an after-dinner beverage, mind you; the range of Revel’s meticulously sourced and roasted coffee beans work beautifully in the savoury…

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September Recipe of the Month: Peach Compote Crepe Cake

Peach season is upon us and why not take advantage while we can! This wonderful Crepe Cake with Peach and Apricot compote makes for a delicious Sunday Brunch item or a seasonal dessert. The combination of the delicious peaches and sweetness from…

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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…

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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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