Dinners - Stratford Chefs School

Dinners

CGC Dinner: Frank Parhizgar | FK, Frank's Kitchen (Toronto)

Skyla Whalen-Tucker

136 Ontario Street, Stratford, ON, Canada

Tuesday, February 25th, 2020
at 6:30 pm

Canadian Guest Chef Frank Parhizgar, FK (Toronto)

Fresh Bread
Chianti Walnut Viennese with Churned Butter

Amuse Bouche
Heirloom Beet Soup with Horseradish Crema and Fresh Goat Cheese Croquet

Appetizer
Seafood Cocktail – Lobster, Crab and Shrimp with Calamansi Vinaigrette, Avocado Mousse & Classic Cocktail Sauce

Main Course
Veal Tenderloin with Braised Cheek, Bone Marrow Arancini and Porcini Jus

Dessert
Sticky Toffee Pudding with Dates, Caramel and Spiced Chai Latte Ice Cream

Petit Four
Chocolate Truffles

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Justin Dafoe | Elm Hurst Inn (Ingersoll)

Mohammed Barakat

136 Ontario Street, Stratford, ON, Canada

Wednesday, February 26th, 2020
at 6:30 pm

Canadian Guest Chef Justin Dafoe | Elm Hurst Inn

Kasu cured scallop, mushroom, black garlic, dashi

Salt baked rutabaga, onion soubise, compressed apple, parmesan

Chicken liver mousse, cherry agar gel, thin crostini, sorrel

Celeriac Purée, venison loin, aged celeriac, cured egg yolk, sumac jus

Beet sorbet with beet meringue

Confit kuri pumpkin, maple ice cream, nutmeg sponge cake, chocolate ganache

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Randi Rudner, SCS Program Manager and Chef Instructor

Campbell Smith

136 Ontario Street, Stratford, ON, Canada

Thursday, February 27th, 2020
at 6:30 pm

Canadian Guest Chef Randi Rudner

Potato, Roe, Crème Fraîche, Salt n’ Vinegar

Root Vegetables, Roasted Yeast, Toscano

Agnolotti Doppi, Alliums, Memelette, Ham Broth

Skrei, Popcorn Shio Koji, Beurre Cancalaise

Campari, Yogurt, Grapefruit

Pear and Cranberry Extravaganza

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Mike Booth, SCS Chef Instructor

Clement Filewod

136 Ontario Street, Stratford, ON, Canada

Friday, February 28th, 2020
at 6:30 pm

Canadian Guest Chef Mike Booth

Pickled Tongue
Danish Rye, Horseradish, Butter, Sweet Onion, Mustards

Risotto
Chèvre, Jerusalem Artichoke, Broccoli, Sunflower

Scallop
N’duja, Fermented Black Bean, Tofu, Charred Cabbage

Guinea Hen
Parsley Mousseline, Celery Root, Maiitake Mushroom, Truffle Jus

Citrus
Coconut, Chili, Mint

Speculaas
Pear, Almond, Cherry

Prix fixe includes wine pairings and coffee or tea.

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What Sets Stratford Chefs School Apart

 

 

Innovative Program

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.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.

Alumni

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!

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