Alumni Feature: Victoria Allman (Class of 1995) - Stratford Chefs School

Alumni Feature: Victoria Allman (Class of 1995)

 

After being awakened to global food at the Stratford Chef’s School, Victoria Allman wanted to go out and taste the flavours she had been studying in their own countries. Victoria became a private chef, cooking her way around the world on yachts. This has allowed her to not only study what paella is but how it is made in Spain by authentic local cooks. Victoria has been lucky enough to visit 52 countries – cooking and eating her way through the cuisine of each. Victoria currently works as a Yacht Chef for Motor Yacht Odessa.

 

What is your favourite restaurant?
Currently: the curry stand in Lombok that sells the freshest nasi goreng using vegetables from the woman’s garden

 

What is your favourite cookbook?

Ottolenghi

What is your guilty pleasure food?

Portuguese tarts

 

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

Ramen

 

Favourite knife or kitchen tool?

Citrus reamer

 

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

Sous-vide (I was a late comer, believing it was cheating – until I tried it!)

 

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

Whiskey-barrel fermented fish sauce

 

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

Hay-flavoured Canola oil from Norway is my new favourite plate presentation ingredient

Are there any recipes from SCS you still use?

Chef Baxter’s Pain Rustica

 

What is your best SCS memory?
Meeting all of the famous Chefs and realizing that with hard work, I could live this life.

 

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 32 Week Professional Diploma Program!
Classes start October 22, 2019

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