a selection from chef Ian Kittichai issaya, siamese club
Includes wine pairing and coffee or tea
Acknowledgement and thanks to Duongporn Songvisa and Dylan Jones, Bo.Lan restaurant, David Thompson, Nahm restaurant, Henrik Yde-Anderson, Sra Bua by Kiin-Kiin, all the food hawkers that I have studied and who feed me late at night, all the grandmothers who cooked for me and showed me in Indonesia especially in Bukittinggi and all the kitchen staff and friends in Bali and Canada who I cannot do without.
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.
*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.