SUMMER SCHOOL IS IN SESSION!
Have you ever wondered what it would be like to attend culinary school? Here’s a glimpse of what’s cooking in the Practical Cookery Class with our 16-Week Summer Program students, learning from Chef Baxter and developing their own culinary skills!
Week 1: BOILING
How hard is it to boil water, you ask? Well, there’s a lot more to the subject than you can imagine!
During Week 1, our Summer students learned how to prepare fresh pasta, properly cook a wide variety of grains, vegetables, and stocks, and practice their knife skills and cuts. Whether they were rolling out fresh pasta dough for butternut squash tortellini, preparing fish stock for shrimp bisque, or learning to properly season their farfalle with lamb ragù, our students arrived early, worked hard, and adjusted to the demands of being in the kitchen. They asked questions, focused, and started the hard work of learning to become a cook.
We are so pleased to welcome our 16-Week Summer Program students and look forward to see what they accomplish in the coming weeks!
COPPOLINO’S CORNER: VEGETABLE MATTERS
Summer tips from local chefs make the most from summer bounty.
Summer is the perfect time to indulge in fresh local produce and try new veggie recipes, writes Andrew Coppolino.
OPEN KITCHEN Cooking Classes
There is an Open Kitchen class for every interest this summer! Choose from a variety of hands-on sessions that include Fast Fermented Breads, Inspired by France, a fun (and useful) new Trade Secrets class called Home ‘Hacks’, and our popular Kids Can Cook! classes offered on Sundays in July and September for parents and their children to learn together.
Hurry – classes are limited to 12 participants each and are filling up quickly – reserve your favourites online now!
Chef Instructor: ELI SILVERTHORNE
“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: firstname.lastname@example.org
Photography by Terry Manzo (SCS Class of 1985)