Eating Words | Toronto - Stratford Chefs School

Eating Words | Toronto

Monday, October 22nd, 2018 7:00PM - 8:30PM


A Free Public Talk in Toronto with Joseph Hoare Gastronomic Writer in Residence, Jane Sigal

Eating Words | Toronto

A Free Public Talk with Joseph Hoare Gastronomic Writer in Residence, Jane Sigal


Jane Sigal (last name rhymes with wiggle) is a celebrated journalist, editor, recipe developer, translator, teacher, author of nine cookbooks, and the 2018 Joseph Hoare Gastronomic Writer in Residence at the renowned Stratford Chefs School. Her most recent book, Bistronomy: Recipes From The Best New Paris Bistros (Rizzoli, 2015), has been widely praised by critics and industry leaders.

Alison Fryer is a pillar in the Canadian culinary community; a speaker, consultant, instructor, and the illustrious former manager of the now closed Cookbook Store .

Join these two venerable women in lively conversation as they discuss the food scene, culinary writing today, why cookbooks are still relevant, and Paris.

Monday, October 22 | 7:00 pm

Ben McNally Books | 366 Bay Street, Toronto

This is a FREE event, however, as space is limited, ticket holders will be granted first access.





Who was Joseph Hoare?

The widely loved Joseph Hoare, former food editor of Toronto Life magazine, was immensely supportive of young writers interested in food and gastronomy, writers such as James Chatto, Lucy Waverman and John Allemang. After Mr. Hoare’s death in 1997, his family chose to honour his lifelong passion for food and food writing by means of an endowment to the innovative Gastronomic Writer in Residence at Stratford Chefs School, then renamed the Joseph Hoare Gastronomic Writer in Residence program.


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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