The Restaurant Lab component – the Stratford Chefs School dinners and lunches – is a practical cookery exercise in which the student continues to develop basic culinary skills. In addition, the student has the opportunity to understand three very different applications of cuisine: modern classical French; International – historical and modern – and contemporary cuisine as practiced by the School’s International Chefs in Residence.
The student as chef, directing a team of fellow students, executes an assigned menu that emulates either a style of cooking or the work of noted international chefs. In the Restaurant Labs, the students prepare dinner menus for 30 to 40 guests. Each student has the opportunity to work as chef and to rotate through each of the other positions on the kitchen. Students are evaluated on both product and performance.