MARCH 10 GALA Announcements!
GALA DINNER MENU
March is just around the corner! We’re delighted to reveal the fabulous four course GALA Dinner Menu that will be offered on Friday, March 10.
MENU:
Seeded Sourdough with Whipped Butter
“Gargouillou” of Late Winter Vegetables with Oat “Soil” and Champagne Vinegar “Dew”
Pan-Seared Scallops with Shrimp, Clams, Artichokes, and Bonito Beurre Blanc
Roasted Lamb Saddle with Braised Lamb Shoulder Pressé, Celtuce, Fresh Cheese, and Herbed Jus
Frozen Lemon Parfait with Crisp Meringue, and Buttermilk-Poppyseed Sorbet
Petits Fours
Chef Mike Booth | Chef Randi Rudner | Chef Neil Baxter
with the Class of 2023 Student Chefs
GALA DINNER WINE SPONSOR
We are thrilled to announce that the official Wine Sponsor for our Gala Dinner on Friday, March 10 will be Pearl Morissette Estate Winery, Niagara, Ontario.
The Gala will be an evening of wonderful cuisine created by the SCS Chef Instructor Team and the Graduating Class of 2023, including a Cocktail & Canapé reception, four course dinner with Pearl Morissette wine pairings, and live entertainment at our beautiful venue The Bruce Hotel.
Pearl Morissette Estate Winery was co-founded in 2007 by François Morissette and Mel Pearl as a small winery with an uncompromising vision that values a traditional approach to wine growing. Over the course of its short history, it has established a reputation in Canada and across the world for delivering premium quality wines rooted in a low-intervention philosophy and taking a pragmatic approach year after year in seeking what nature has intended. The wines of Pearl Morissettehave been steadily building an international following for their world-class quality, uniqueness, expressiveness and precision. They are poured in many Michelin star restaurants across Europe and the United States, as well as in the finest restaurants here at home.
Fabulous silent and live auctions will give Gala guests the opportunity to bid on exceptional experiential packages including ‘The Pleasures of Pearl Morissette‘ Auction Lot, and many more!
Help us kick off our 40th Anniversary Year in style!
Gala Tickets are $175 per person and a limited number are still available.
Thank you to our sponsors:
The Bruce Hotel | Black Swan Brewing Co. | Nickel 9 Distillery | Pearl Morissette Estate Winery
Featured Canadian Guest Chef: MIKE BOOTH
Mike Booth, co-Executive Chef of The Prune, Stratford, SCS Chef Instructor and Purchasing Agent, is our Canadian Guest Chef on Friday, March 3 – the final Student Chef Dinner of the School year!
Mike Booth (Class of 2006) has been a fixture of Stratford’s culinary scene for many years. Currently Mike is the Stratford Chefs School’s Purchasing Agent and a senior Instructor, as well as proudly sharing Executive Chef duties at The Prune, Stratford with his wife, Randi Rudner.
Prior to Chefs School, Mike attended university and cooked in various restaurants to fund that education. He decided to travel and cook his way through Europe to discover if he wanted to make the culinary arts his profession, returning to Canada in 2004 to attend the Stratford Chefs School, graduating in 2006. SCS was always top of mind for Mike. As he puts it: “SCS was ahead of its time. There were very few institutions like it and it gave me the best opportunity to learn the deeper elements of gastronomy.”
Mike was so smitten by the city of Stratford and the Chefs School that he “just never left.” Mike worked at Rundles in Stratford for 13 seasons, eventually becoming Chef de Cuisine. Stratford is grateful for Mike’s immense contributions to both Stratford Chefs School and the fine local restaurants he has helped make so memorable.
Do the cold days of February have you thinking about SUMMER?
JUMP START your CULINARY CAREER with our 16-week SUMMER PROGRAM!
Classes commence on Monday, June 5, 2023 and are scheduled Monday through Friday.
“I feel like SCS chose me. After learning more about Stratford Chefs School, touring the facilities, and getting to know the city of Stratford, it felt right to choose this path to continue my educational journey.”
-Bailee Letman | Summer Program 2019 | Class of 2020
Call us NOW to find out about the advantages of this unique program. Limited spaces available.
Contact: Elizabeth Kerr 519.271.1414 or admissions@stratfordchef.com.
“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)