School History
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…
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…
Weekly Update: March 9-15
Celebrating the Class of 2020, East Coast Kitchen Party-style, and more!
Weekly Update for January 6-12, 2020
In our Weekly Update: Don’t Miss our CBC TV Debut in Pass the Salt: World Premiere January 17 | Save the Date: SCS Kitchen Party March 6 | March Break Explorer Course | Spring-Summer Open Kitchen Classes & more!
Thank you Long Table Dinner 2019 Supporters
We couldn’t do it without you!
Alumni Feature: Summer JL Baird | Owner, The Hintonburg Public House , Ottawa | SCS Class of 1998
I always knew I wanted to own my own business. One of my early jobs was working in a small café in Stratford, where I grew up. I worked there before and after school throughout high school and fell in love with…
Alumni Success Story: Rich Francis (Class of 2008)
Chef Rich Francis’ Gwich’in community is the foundation for his cooking, and he’s exploring the path to reconciliation through modern Aboriginal cuisine.
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