We are also able to accept donations via cheque.
Please contact us for more information
Canadian Guest Chef Ryan Crawford, Backhouse
DUCK LIVER MOUSSE PROFITEROLE | duc apricot compote
DIP-DIP EGG | fried egg white mousse | confit yolk | brassica caviar
100 LAYER POTATO | saffron aioli | nduja
WOOD OVEN SOURDOUGHS | ontario artisanal butters
JERUSALEM ARTICHOKE VELOUTE | burnt pear | black walnut | celery root
WOOD-FIRED HEN | composition from carrot
ICEWINE FLOAT | sorbet | sparkling “raw” duc vineyard icewine
ROW 7 SQUASH | koginut mousse | candied tetra | seedy crumble | juniper gastrique
Prix fixe includes wine pairings and coffee or tea.
136 Ontario Street, Stratford, ON, Canada
Our unique program model is method-based, hands-on, experiential, work-integrated learning.
High Quality Program
An enriched, immersive curriculum with exceptional standards and small classes.
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 Diploma Summer Program and our 32 Week Professional Diploma Program 2020!