named 2023 Joseph Hoare Gastronomic Writer-in-Residence
We are thrilled to announce that journalist ANN HUI is Stratford Chefs School’s Joseph Hoare Gastronomic Writer-in-Residence (JHGWIR) for 2023-24.During the annual two-week residence in Stratford, the JHGWIR leads workshops about food writing, provides one-on-one consultations with students who are interested in food writing, and presents readings and discussions of their work, with the overall goal of contributing to a well-rounded education for students, a primary objective of the School.
The JHGWIR advances food writing as an important source of knowledge about food culture, and helps engage students and the public in experiencing, enjoying and understanding the gastronomy of our time.
Ann Hui is currently The Globe and Mail’s demographics reporter,writing on the seismic shift taking place in the country’s demographic makeup. She’s particularly interested in the challenges Canada faces from its rapidly aging population, on the effects of Millennials and Gen-Zs outnumbering other demographic groups in the workplace, and the impacts of record numbers of immigrants entering the country.
Previously, she covered food, Toronto city politics and national news at The Globe and Mail. As the Globe’s food reporter, she and colleague Ivy Knight were behind a 2018 investigation that revealed a wide pattern of sexual harassment and misconduct at one of the country’s most renowned wineries.
And her reporting on the economic (and animal welfare) realities of cage-free egg production was nominated for a 2016 National Newspaper Award.
In 2019, Ann expanded a Globe feature on the lives of small-town Chinese restaurant owners into the bestselling book Chop Suey Nation: The Legion Cafe and Other Stories from Canada’s Chinese Restaurants, published by Douglas & McIntyre. Chop Suey Nation was named one of the best books of 2019 by The Globe and Mail, The Walrus, and the CBC, and won the 2020 Edna Staebler Award for Creative Non-Fiction from Wilfrid Laurier University.
“… a fascinating blend of history, cultural commentary, road trip, personal narrative and mouth-watering food depictions … Hui weaves the real-life sacrifices of many Chinese immigrants into a deeply felt and resonating anthropological tapestry.”
– The Globe 100: Books that shaped 2019
We look forward to welcoming Ann to the School in mid-November!
Student Chef Restaurant Lab Dinners
MODERN CLASSICS DINNER SERIES
Students are back in class for our 40th School year! Join us for a new season of exceptional Student Chef Dinners, beginning with the Modern Classics Series.
Level 2 Students prepare and serve innovative 4 or more course menus inspired by 40 years of the School’s leading recipes, under the tutelage of Chef Instructors. Book your reservation online now!
“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
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Photography by Terry Manzo (SCS Class of 1985)