We are also able to accept donations via cheque.
Please contact us for more information
ALL GUESTS ARE ASKED TO ARRIVE FOR 6:45PM
YELLOWTAIL / Geoduck / Kaffir Lime / Green Chili
LOBSTER / Lemongrass / Coconut / Galangal
CRAB / Cucumber / Coriander / Celery
RED DEER / Long Pepper / Wild Rice / Matsutake / Dry Miso
STURGEON / L’Arpege Egg / Smoked Potato / Caviar
OYSTER / Vermicelli / Cucumber / Sambal Oelek
TEA SMOKED SALMON / Ikura / Yuzu
SHRIMP / Brioche / Wasabi / Napa Cabbage / Togarashi
SWEETCORN / Takoyaki Sauce / Bonito / Aonori
CUTTLEFISH / Mangalitza Lardo / Water Chestnut / Ginger / White Pepper
EEL / Black Bean / Sea Truffle
DUCK / Abalone / Gochujang / Barley Miso
BANANA / Foie Gras / Kyoho Grape / Salted Caramel / Peanuts
NASHI PEAR / White Chocolate / Cocoa Butter
ÎLE FLOTTANTE “Koh Samui”
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 32 Week Professional Diploma Program!
Classes start October 22, 2019