Weekly Update | March 30-April 5, 2023

March 29, 2023

OPEN KITCHEN Cooking Classes are back!

There is an Open Kitchen class for everyone this spring – choose from a variety of hands-on sessions ranging from Pasta to Vegetarian to The Ultimate Burger and an assortment of inspiring International Cuisines. We also have Kids Can Cook classes, Knife Sharpening and will be adding Wine tutorials soon.

The Time is NOW

Apply today and join an extraordinary group of motivated students.
Start making your mark in the culinary industry!

June – September, 2023

I believe I put my best foot forward. Balancing kitchen and dining room service, homework, and living alone for the first time was quite the challenge; but my struggles only made making it to the finish line (Graduation) that much more rewarding.”   

-Seth Riekenbrauck, 2020 Summer Program 
    SCS Class of 2021

Call now to find out about the advantages of our unique Summer program. Limited spaces available.
Contact: Elizabeth Kerr 519.271.1414 or admissions@stratfordchef.com.


By Elizabeth Kerr

I had an Easy Bake Oven when I was a child.  My Easy Bake Oven was an olive green “oven” that came with miniature bowls, small utensils, and a variety of cake mixes. As I mixed up my creations, I was so thrilled to have my own appliance that allowed me the opportunity to mix, bake, create, and eat cake, to independently create beyond my years or skill level. Although part of me always wondered why my finished product didn’t really taste like cake, it mattered not, I was baking!
Over the last year, I’ve suggested to all who will listen that I need a 3D printer so that I can try my hand at “printing” food, creating garnish and vessels out of sugar and chocolate ink while allowing technology to take over where my own talent stops. Much like the Easy Bake Oven of my childhood, a 3D printer might allow me to nurture my imagination, experiment, and dream of greater accomplishments. 
It seems I’m not alone. Many before me are paving the way as they 3D print food. NASA got into the action a few years back to explore 3D Printing as a way to deliver nutrition on space missions. Even Michelin star ChefPaco Perez has added 3D printed food to his menu. And now, CNN is reporting that seven ingredients have been used to “print” a cheesecake! Click the button below to read more.
What do you think? Should I keep a 3D Printer at the top of my wish list or is this just a crazy fad that will never catch on?
Send me your thoughts, I’d love to have a dialogue with you about the future of food, using 3D printing and what the implications are for us. Let’s chat!
Elizabeth Kerr admissions@stratfordchef.com
Director, Marketing and Admissions Development | Class of 2021


Spring is in the air! Thanks to those who tested their Word Search skills with our Spring Fling Puzzle. The winner of an upcoming Open Kitchen Cooking Class is Ruth Wilkin!

When I decided to be a chef, I made it a goal to pick the best culinary school in the country to build a solid foundation. I chose the Stratford Chefs School, mostly for its reputation for producing talent, for its intense training program, and for the intimate student – teacher ratio. I certainly wouldn’t be where I am in my career without the connections I made and the skills that I learned there.”
Carl Heinrich | Executive Chef and Co-owner, Richmond Station, Toronto | Stratford Chefs School Class of 2005 | Top Chef Canada 2012
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
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)

Posted in Alumni, Blog, Faculty/Staff Posts, Open Kitchen
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