FOOD DAY CANADA
Saturday August 5 – Save the Date!
#FoodDayCanada engages and inspires everyone to shop, cook and dine Canadian. It’s a chance for all Canadians to join hands in one massive celebration in praise of our farmers and fishers, our chefs and restaurateurs and, above all, our home cooks. Join in and celebrate Food Day Canada on Saturday August 5.
“Canada IS food and the world is richer for it.”
Anita Stewart | Founder, Food Day Canada
You can celebrate anywhere and everywhere: backyard barbecues, picnics, potlucks, patios, fine dining to local restaurants, farm markets, or your kitchen table.
Everyone who loves Canadian food and farming should celebrate! Chefs, home cooks, student chefs, farmers, fishers, food writers, servers, winemakers, and more!
Enjoy and promote our Canadian-grown, Canadian-made food and beverage. Share your pictures and stories using #FoodDayCanada.
DEEP FRYING WEEK
Did you know that, historically, deep-fried foods used to be reserved for special occasions, because fats were scarce, and prices were high? As fat prices lowered, deep-frying became popular in in casual restaurants across the world.
This week, our 16-Week Summer Program students had the opportunity to learn and understand the techniques of deep-frying, along with all the accompanying safety precautions that are so imperative. Our students learned about making batters and why they are necessary for some deep-fried foods, how to prepare fish, chicken, and other commodities for cooking, and how to judge the doneness of many dishes. From English Fish and Chips and Chicken Kiev to Pommes Gaufrettes and Chiles Rellenos, our students continued to work hard and presented Chef Baxter with succulent recipes.
Week 6: DEEP FRYING
But that’s not all! Every week, our exceptional students continue to practice their knife skills and learn new techniques. This week, Chef Baxter guided our students as they learned the importance of trussing, practicing on a wooden rolling pin.
Trussing is the process of taking butcher’s twine and tying meat such as chicken, beef tenderloin, turkey or duck, to keep it in a uniform shape, which helps it cook evenly.
It’s busy in the kitchen and even busier in the classroom, as our students get ready for Practical Cookery Exams in Week 8!
Photos: Top: Chiles Rellenos (E. Kerr) | Above left: Shrimp Toasts with Water Chestnuts and Duck Mustard Sauce (M. Moulton-Sauve) | Above right: The Art of Trussing, Practicing on a Rolling Pin (E. Kerr)
OPEN KITCHEN Cooking Classes
There is an Open Kitchen class for every interest! Choose from a variety of hands-on public sessions that include a fun (and very useful) new Trade Secrets class called Home ‘Hacks’, as well as Inspired by Mexico and Inspired by Greece, and our popularKids Can Cook!classes for parents and their children to learn together.
Hurry – classes are limited capacity and fill up quickly – reserve online now!
Chef Instructor: ELI SILVERTHORNE
“The intersection of education, hospitality and passion at which the SCS Staff live and work is phenomenal, and the dedication and care that they each bring to every aspect of their role at the Chefs School is the reason that this institution is so special. I’ve learned so very much about this industry and about life while I’ve been here, but the biggest lesson I will take away from any of this is the importance of giving a damn. All of you give a damn, and it has changed lives at this place since 1983.”
Jonathon Farrell | Stratford Chefs School Class of 2023 Valedictorian
“The Stratford Chefs School provides the training to create world-class chefs who are comfortable working in any kitchen environment. Its immersive, approachable, interactive curriculum provided me with the tools and confidence that I needed early on in my career to make the transition from the school setting to the workforce. Perhaps most important to me are the lasting friendships that were made, the ongoing support from the SCS community, and exciting collaborations with other alumni.”
Alondra Galvez | Owner/Chef, El Cactus Taco Shop | Stratford Chefs School Class of 2003
“The Stratford Chefs School offers an unparalleled learning environment in which students are immersed in a hands-on, realistic approach of what to expect in the culinary industry. My experience at the Stratford Chefs School exposed me to various cuisines, a limitless spectrum of cooking techniques, and an opportunity to work directly with renowned chefs. The calibre of the instructors, and their cumulative experience in the field, laid the foundation on which I could build the confidence I needed in order to pursue my career path.”
Yva Santini | Chef, The Flour Mill, St. Marys | Stratford Chefs School Class of 2009
“At the Chefs School, I was given the opportunity to challenge myself, and expand the limits of my culinary skill and knowledge. SCS gave me the ability to trust in my own skill and allowed me to expand my knowledge. Now I confidently pass that skill and knowledge to my students.”
Mel Athulathmudali | Teacher, Strata Montessori | Owner, Chef Mel Catering | Stratford Chefs School Class of 2016
QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com
Photography by Terry Manzo (SCS Class of 1985)