“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!
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…
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…
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…
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!
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…
“As hardworking and knowledgeable cooks and chefs, we have to know our every move in everything we do. Whether it’s making risotto from start to finish or plating a dish, we need to know every step towards the end. The Stratford Chefs School has taught me to think about the power of ‘next’ and to move efficiently.”
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.
Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.
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.
Applications are now open for our 16 Week Summer 2021 Diploma Program and our 32 Week Professional Diploma Program 2021-22!