Dinners - Stratford Chefs School


International Inspirations: Rene Redzepi, Noma

Dan Wagner

Friday, December 1st, 2017
at 6:30 pm

Chicken Skin and Rye Bread Smoked Cheese and Lumpfish Roe

Tartare of Beef, Wood Sorrel, Tarragon and Juniper

Sweet Shrimp, Frozen Red Currant Juice

Grilled Lamb Shank, Pickled Capers, Yellow Beetroot

Walnuts and Dried Berries

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All Points Charity Dinner

Group A Team Dinner

Saturday, December 2nd, 2017
at 6:30 pm

Ticket Link TBA

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Student Dinner Menu

Katie Wong

Tuesday, December 5th, 2017
at 6:30 pm

Koi Pond
Cold Smoked Trout with Cucumber and Citrus Salad

Edamame Dumpling
With Shallot and Wine Consommé

Orange Duck
Sauce Bigarade, Chickpea Panisse, and Root Vegetables

My Kowloon Childhood
Peanut Lava Toast, Egg Custard, Milk Tea Ice Cream

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Student Dinner Menu

Anika Pardy

Wednesday, December 6th, 2017
at 6:30 pm

Wedge Salad, blue cheese dressing

Butternut squash soup with brown butter

Lamb Shoulder and root vegetables

Double Chocolate Mousse with strawberry sorbet and white chocolate crumble

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International Inspirations: Gabrielle Hamilton, Prune

Ashley Burnie

136 Ontario Street, Stratford, ON, Canada

Thursday, December 7th, 2017
at 6:30 pm

Tongue and Octopus Salad with Salsa Verde and Mimosa Egg

Cod with Saffron Leeks, Potatoes and Savoy Cabbage

Beef Short Ribs braised in Pho Broth with Condiments

Cornmeal Pound Cake with Rosemary and Poached Pear

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International Inspirations: Nieves Barragàn Mohacho, Barrafina

Jessica Iveson

Friday, December 8th, 2017
at 6:30 pm

Salt Cod Fritters with Tartar Sauce

Octopus with Capers

Oxtails with Scallop

Arrocina Beans with Chorizo, Morcilla and Pork Belly

Santiago Tart

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International Inspirations: David Kinch, Manresa

Brian Goodman

136 Ontario Street, Stratford, ON, Canada

Saturday, December 9th, 2017
at 6:30 pm

Garden Beignets and Crispy Leaves

Lightly Smoked Oyster with Lemon Ice

Veal and Albacore Tartare with Cabbage and Capers

Not A Real Coq Au Vin; Rooster in Zinfandel

Ruby Red Grapefruit, Passion Fruit and Coconut

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Student Dinner Menu

Manuel Giraldo

Tuesday, December 12th, 2017
at 6:30 pm


Cassava Soup

Carne Azada

Tres Leches

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Student Dinner Menu

Taylor Van Damme

Wednesday, December 13th, 2017
at 6:30 pm

Squash Soup with Brown Butter and Pepitas

Sunchoke Ravioli

Duck Breast with Sweet Potato Hash

French Toast and Apple Sorbet

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International Inspirations: Jean-Georges Vongerichten

Eric Beddoe

136 Ontario Street, Stratford, ON, Canada

Thursday, December 14th, 2017
at 6:30 pm

Shrimp Dumplings in Fragrant Lemongrass Broth

Crunchy Fried Squid Salad

Charred Sirloin with Soy, Garlic, Coriander and Steamed Spicy Eggplant

Coconut Panna Cotta

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International Inspirations: Thomas Keller, Per Se

Anna Carroll

136 Ontario Street, Stratford, ON, Canada

Friday, December 15th, 2017
at 6:30 pm

Artichokes, Sunchokes and Crosnes with Lemon and Olives

Grilled Octopus with Chorizo, Fingerling Potatoes, Almonds and Salsa Verde

Confit of Calves Heart, Pecans, Baby Turnips, Cherries and Balsamic Vinegar

Spanish Mackerel and Serrano Ham en Brioche with Capers and Piquillo Peppers

Glazed Breast of Pork with Swiss Chard, Poached Apples and Green Mustard Vinaigrette

Sweet Garden Carrot Cake, Walnut Crunch, Carrot Jelly, Cinnamon Ice Cream

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International Inspirations: Daniel Humm, Eleven Madison Park

Isabel Gantenbein

136 Ontario Street, Stratford, ON, Canada

Saturday, December 16th, 2017
at 6:30 pm

Rice Cracker with Cucumber and Hamachi

Marinated Shrimp with Celeriac and Green Apple

Poached Halibut Cheeks with Bell Peppers and Piment D’Esplette

Braised Pork Neck with Sweet Potato, Plums and Amaretti

Coconut Meringue with Mango, Papaya and Passion Fruit

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5 Reasons to Train at Stratford Chefs School



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.


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 Cook Apprenticeship Program!
Classes start October 22, 2019


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