Recipe Archives • Page 2 of 5 • Stratford Chefs School


Open Kitchen @ Home | Crepes: Quick Tips + Recipe

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.

Read More

Alumni Feature | Kelly Ballantyne, Class of 2000

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…

Read More

Open Kitchen @Home Launch

Launching Today! Open Kitchen @Home | Chef-prepped meal kits with Video Instruction to finish and savour at home! | Updates on our Programs, and more!

Read More

Weekly Update | May 29-June 4

Launching in June: Open Kitchen @Home | Alumni Feature: Erik Cholod (Class of 2018) | A new recipe from Chef Eli and more, in our weekly update!

Read More

Weekly Update | May 22-28, 2020

Launching Soon: Open Kitchen @ Home | Alumni Feature: Mike Lurz, The Local | A spring recipe from Chef Eli and more, in our weekly update!

Read More

Chef Eli | Spring Vegetable Risotto

Risotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called arborio rice. It’s the perfect time of year to try making Spring Vegetable Risotto!

Read More

Chef Eli | Poached Trout with Brown Butter Caper Sauce

Help support our Canadian food industry while enjoying this delicious recipe, from our Open Kitchen to yours.

Read More

Chef Eli | Mother's Day Cinnamon Buns

Chef Eli demonstrates from his home kitchen – with a little help! – the steps to make homemade Cinnamon Buns, a delicious treat for Mother’s Day! Watch the Video now!

Read More

Weekly Update | May 1-7, 2020

In our Weekly Update: Alumni Feature: Carrie Rau | Chef Eli’s Tips: Eggs 101, Open Kitchen Recipes, and more!

Read More

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.


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


Learn More

Subscribe to our newsletter for updates.