Recipe Archives • Page 3 of 6 • Stratford Chefs School


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!

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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!

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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!

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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.

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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!

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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!

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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…

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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!

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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.

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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.  


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