Graduates • Stratford Chefs School


Class of 2021

FRONT ROW (l-r): Emma Lidkea, Jazmyn Munn, Chef Erin Negus, Maggie McHugh, Cheyenne Budimlic, Jared Van Camp, Chef Randi Rudner, Karen Huff, Olivia Hinchberger, Keturah Wilkinson.

BACK ROW (l-r): Courtney Damberger, Chef Mike Booth, Jonathan Dowdell, Nikko Morito-Barber, Seth Riekenbrauck, Talon Douglas- Cates, Michael Guenette, Evan Wood, Elizabeth Kerr, Chef Neil Baxter.

Class of 2020

FRONT ROW (l-r): Nathan Bellaire, Arthur Hsieh, Julia Hancock-Song, Christian Schiller, Julian Palmer, Chef Cody Wideman.

SECOND ROW (l-r): Chef Erin Negus, Aaron Dettlinger, Erin Reece, Ashley Stock, Fiona Johnston, Skyla Whalen-Tucker, Chef Randi Rudner, Ms. Frances Latham.

THIRD ROW (l-r): Chef Mike Booth, Chef Eli Silverthorne, Matthew Burpee-Jones, Campbell Smith, Alex Abrantes, Clement Filewod, Mohammed Barakat, Iain MacCallum, Jaewon Choi, Sam Brohman, Cory Leblanc, Emma Preston, Faye Cain-Merrill, Chef Neil Baxter.

BACK ROW (l-r): Dyson Smirle, Eric Lavryssen, Wolfgang Young, Julian Rey.

ABSENT: Bailee Letman

Class of 2019

FRONT ROW (l-r): Dexter Kiriopoulos, Ms. Bell, Thomas Noftall, Shane Jeffery, Martin Hernandez, Zachary Phillips, Mitchell Roy, Alexander Pivnick, Chef Negus.

MIDDLE ROW (l-r): Ms. Latham, Barbara Langford, Jules Faulkner, Jessica Johnston, Chef Gerber, Chef Rudner, Kassandra Smart, Kate McDougall, Nathan Graff-Rowe, Ryan Morrison, David Monkhouse

BACK ROW (l-r): Trent Gadbois, Katrina McCully, Travis Matt, Mark Dickey, Cody Wideman, Chris Bassel, Tanner Wituik, Chef Booth, Sean Hannam, Jacob Confurius, Kyle Hesketh

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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