Dinners - Stratford Chefs School


ICR: Carlo Coxon, Grain Store (Edinburgh, Scotland)

David Monkhouse

136 Ontario Street, Stratford, ON, Canada

Friday, February 1st, 2019
at 6:30 pm

Chicken, Chilli, Lime & Coriander ‘Shooter’
Confit Chicken Bon Bon

Scallop, Maple Syrup Glazed Pork Belly, Apple & Watercress

Sweet Potato & Spinach Rotolo, Beurre Noisette

Venison, Salsify, Cavolo Nero, Brambles

Plum & Almond Tart, Pedro Ximinéz, Crème Anglaise

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ICR: Carlo Coxon, Grain Store (Edinburgh, Scotland)

Mark Dickey

136 Ontario Street, Stratford, ON, Canada

Saturday, February 2nd, 2019
at 6:30 pm

Halibut Ceviche, Lime, Jalapeño, Chervil

Octopus, Heritage Potato, Aioli

Pumpkin Ravioli, Chestnut & Sage

Rib Eye of Beef, Ox Cheek, Crispy Tongue,
Parmentier Potatoes, Oyster Mushrooms

Chocolate Fondant, Maple Syrup, Crème Fraîche

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International Inspirations: David Chang, Momofuku

Thomas Noftall

136 Ontario Street, Stratford, ON, Canada

Tuesday, February 5th, 2019
at 6:30 pm

Shiitake Mushroom Steamed Bun
Hoisin Glaze / Sweet and Sour Cucumbers

Pan Roasted Diver Scallops
Maitake Mushroom / Bacon Dashi / Kohlrabi

Yellowtail Tuna Sashimi
Edamame / Horseradish / Soy Dressing / Seaweed Puffed Rice

Grilled Korean Hanger Steak with Steamed Rice
Kimchi / Scallion / Gochujang Chili Glaze / Bibb Lettuce

Empire Apple Pie
Cinnamon Sugar / Sour Cream Ice Cream / Miso Butterscotch

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International Inspirations: Frank Pabst, Blue Water Café

Trent Gadbois

136 Ontario Street, Stratford, ON, Canada

Wednesday, February 6th, 2019
at 6:30 pm

Kusshi Oysters with Pickled Vegetables and Horseradish Foam

Sesame-crusted Scallops with Japanese Eggplant

Smoked Black Cod with Beluga Lentils

Hazelnut Financiers with Vanilla-Poached Pears

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International Inspirations: Eric Ripert, Le Bernardin

Jessica Johnston

136 Ontario Street, Stratford, ON, Canada

Thursday, February 7th, 2019
at 6:30 pm

Layered Crab, Avocado, and Potato with Yellow Aji Pepper Sauce

Albacore Tuna Poached in Extra Virgin Olive Oil with Potato Crisps and Light Red Wine Béarnaise

Crispy Braised Pork Belly and Baby Calamari Basquaise

Chestnut Parfait with Oven-Roasted Bosc Pear and Candied Orange Peel

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International Inspirations: Gordon Ramsay, Restaurant Gordon Ramsay

Barbara Langford

136 Ontario Street, Stratford, ON, Canada

Friday, February 8th, 2019
at 6:30 pm

Butternut Squash Velouté with Sautéed Cèpes, Scallops, Parmesan Crisp, and Mushroom-White Truffle Tortellini

Seared Loin of Tuna with Poached Veal Fillet and Caper Dressing

Roast Saddle and Leg of Rabbit, Cauliflower, Haricot Blanc and Young Lettuce

Apple Parfait with Honeycomb, Bitter Chocolate and Champagne Foam

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International Inspirations: Pascal Barbot, L'Astrance

Kassandra Smart

136 Ontario Street, Stratford, ON, Canada

Saturday, February 9th, 2019
at 6:30 pm

Sesame | Tomato-Red Currant | Banyuls Vinegar

Crab | Avocado Ravioli | Sweet Almond Oil

Pork | Cockle | Treviso

Lamb | Black Curry | Eggplant

Vacherin | Citrus | Ricotta

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International Inspirations: Hiro Sone, Terra

Travis Matt

136 Ontario Street, Stratford, ON, Canada

Tuesday, February 12th, 2019
at 6:30 pm

Tuna Tartare with Spicy Lemon-Ginger Vinaigrette

Petit Ragout of Sweetbreads, Mushrooms and Prosciutto

Medallions of Lamb with Anchovy-Black Olive Sauce and Artichoke Fritters

Orange Risotto in Brandy Snaps with Passionfruit Sauce

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International Inspirations: James Walt, Araxi | SCS Class of 1991

Martin Hernandez

136 Ontario Street, Stratford, ON, Canada

Wednesday, February 13th, 2019
at 6:30 pm

Salmon Tartare with Seaweed

Seared Scallops with Cauliflower Tempura

Crispy Duck Confit with Lentils and Honey-Roasted Carrots

Pineapple Upside-Down ‘Tart’

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CGC Dinner: A collaboration of SCS Chef Instructors

Dexter Kiriopoulos

136 Ontario Street, Stratford, ON, Canada

Thursday, February 14th, 2019
at 6:30 pm

1. Bryan Steele: Gravlax, with cucumber and rye cracker

2. Marc Chartrand: Smoked Branzino terrine, with fingerling potatoes, leeks, and roe

3. Scott Roberts: Saddle of rabbit, with escargot croquette, artichoke, smoked paprika, and saffron bisque

4. Mike Booth: Roast duck breast, with Soiled Reputation root vegetables and red currant jus

5. Randi Rudner: Monforte’s Rose d’Amour, with salsify, pear, and parsnip

6. Simon Briggs: Hibiscus ganache, with pistachio and chocolate crumb, blackberries, and black currant sorbet

7. Erin Negus: Conversation hearts

8. Sherri Gerber: Bread service

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CGC Dinner: Jon Rennie

Zachary Phillips

136 Ontario Street, Stratford, ON, Canada

Friday, February 15th, 2019
at 6:30 pm

Linton Pasture Pork Whole Animal Dinner in the Year of the Pig

soiled reputation root chips
chili lime leaf salt, whipped pork fat

rillettes on crackling
sweet pickled turnip
bronze fennel

pig face and foie gras terrine
black garlic, crispy ear
sea buckthorn nam jim granita
mustard greens

sous vide shoulder with galangal and turmeric
pan roasted loin in coriander roots and seeds
sausage en crepinette
burmese tomato curry butter sauce, parisienne carrots, citrus compressed daikon,
honey butter rutabaga purée

lard shortbread crumb,
smoked and candied pork belly,
coconut rum ice cream with cardamom apple caramel swirl,
passionfruit lemongrass fluid gel,
toasted heartnut

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CGC Dinner: Arron Carley, The Bruce Hotel (Stratford)

Jacob Confurius

136 Ontario Street, Stratford, ON, Canada

Saturday, February 16th, 2019
at 6:30 pm

OceanWise Coast to Coast Dinner

British Columbia
Roasted Kelp Butter with Spelt Sourdough

Haida Gwaii
Cured Albacore Tuna, Wild Rice Miso Vinaigrette, Grilled Maitake Mushroom and Edamame Salad

Warm Smoked Arctic Char, Cloudberry, Maple Vidal Reduction, Sweet Potato Puree, Poached Navet

Seared Pickerel, Black Walnut, Celeriac, Roasted Red Beets, Thyme Oil, Sassafraz & Green Alder Jus

Newfoundland & Labrador
Fogo Island Shrimp Cheese Melt, Wild Lingonberry, Acadian Chow Chow

New Brunswick
Dulse Ice Cream, Sea Buckthorn Curd, Toasted Dulse Crisp, Candied Reindeer Moss

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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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