School History Archives • Stratford Chefs School

School History

Weekly Update | June 8-14, 2023

Graduation Day Celebration, Open Kitchen Classes, and more, in our Weekly Update!

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Weekly Update | April 20-26, 2023

An Exciting Summer Collaboration, New Open Kitchen Classes, and more!

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Weekly Update | April 6-12, 2023

Cause for Celebration | Open Kitchen | Summer Program, and more, in our Weekly Update.

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Weekly Update | February 2-8, 2023

March 10th Gala On Sale Now | February is Canadian Guest Chef Month, and more, in our weekly update.

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Weekly Update | January 19-25, 2023

Remembering Joe Mandel, Student Designed Dinner Menus and more, in our Weekly Update.

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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!

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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…

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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…

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Alumni Feature | Ruth Klahsen | Class of 1985

If you ask Ruth Klahsen, owner and lead cheesemaker at Monforte Dairy, how she got into making cheese, she’ll tell you, in that self-deprecating way she has: “I’m just an old broad who had a mid-life crisis!” The real story is that Ruth…

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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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