Alumni Feature: Jeff Crump (Class of 1997 | Earth to Table Bread Bar) • Stratford Chefs School

Alumni Feature: Jeff Crump (Class of 1997 | Earth to Table Bread Bar)

Born in London Ontario, Jeff did not find cooking until he graduated University of Western Ontario. Stratford Chef School taught him to train with the best, so he worked at Chez Panisse, the Fat Duck, and Lumiere in Vancouver. Jeff became an Executive Chef a few years too early and hated it. He stepped back and now has a deep skill set for any challenge that is placed in front of him. He is now the owner of Bread Bar, with locations in both Hamilton and Guelph, and has authored two cookbooks: Earth to Table and Earth to Table Everyday.

RSVP for the AFW Launch Party to meet Jeff this Saturday, July 14th.

What is your favourite restaurant?

Bread Bar in Hamilton and Guelph!


What is your favourite cookbook?

Chez Panisse Cooking


What is your guilty pleasure food?

I’m too old to feel any guilt about food I eat!


What food did you think was over-rated until you tried it?

A well-made Ham.


Favourite knife or kitchen tool?

Microplane: if I can’t zest or rasp it, I don’t want it.


What restaurant dish seemed the most intimidating but is actually really easy to make?

Caviar is the fanciest thing you can serve with no skills.


Favourite ingredient you can’t get enough of right now?

Fresh tomatoes. I wait all year for big, fat, ripe summer tomatoes with salt.


What is a new technique/flavour you are experimenting with currently?

Fun spice blends are a new interst for me. Vadouvan spice blend is a very cool intersection of French and Indian flavours. Za’atar is also a blend we tend to use a bit too much at Bread Bar.


Are there any recipes from SCS you still use?

The Yorkshire pudding recipe and technique is perfect.


What is your best SCS memory?

Meeting my wife Julie. We have been happily marries for 18 years with two beautiful boys.

What Sets Stratford Chefs School Apart

Innovative, World-class Program*

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program*

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

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.


*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  


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