Recipe
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…
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!
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.
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!
Alumni Feature | Matthew James Duffy | Class of 2008
SCS Alumnus Matthew James Duffy is a Professor and Program Coordinator at Centennial College. He has an extensive culinary background and a Bachelor of Commerce from the University of Guelph. A graduate of Stratford Chefs School, Matthew now specializes in the baking and pastry…
Alumni Feature | Anne Marie Moss | Class of 1992
The food industry clearly made a mark on Moss. She studied hospitality at the University of Guelph and graduated from the Stratford Chefs School in 1992. “I always wanted to be a chef.” she says. She apprenticed at Rundles and for a…
Weekly Update | April 9-16, 2020
Kitchen Tips from Open Kitchen’s Chef Eli | Our recipe for this week, and more!
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…
Weekly Update: April 3-9, 2020
SCS Alumni Feature: meet Chef Mel Athulathmudali | Your weekly Open Kitchen recipe, and more in our weekly update.
