Open Kitchen - Stratford Chefs School

Open Kitchen

Welcome to our Open Kitchen!

Cooking classes and learning experiences devoted to the dedicated home cook.

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Follow our Open Kitchen classes on Instagram: @SCSOpenKitchen | #SCSOpenKitchen


Trade Secrets

Intensive workshops focused on a cooking technique, dish or product. Subjects include Pasta, Bread, Fermentation, Pastry and more.


Get Cooking!

Intensive workshops focused on themed recipes followed by an opportunity to enjoy your creations. Subjects include Brunch, Vegetarian, and International Cuisines.


How Do I Use That?

Informative workshops dedicated to demonstrating how to use new-to-you kitchen tools and gadgets. An opportunity to try before you buy. Subjects include Pressure Cookers, Immersion Circulators, Spiral Slicers and Mandolines.


Open Kitchen + Bradshaws Knife Classes

Learn proper knife storage and care along with classic cutting techniques that will up elevate your cooking skills. Leave these classes feeling empowered and ready to slice, dice and chop your way to a fantastic meal at home!


Summer Explorer

Explore the culinary world during this one-week intensive course that offer participants a sneak peek into the Stratford Chefs School’s renowned professional culinary program.

2019 Summer Explorer | July 15 – 19


Team Building & Private Events

Select dates from mid-March to the end of September

Social and educational hands on cooking events for groups of 15 to 32 allow guests to cook alongside friends and colleagues or break into teams and compete. Let us build a unique event to suit your team.

Team Building & Private Group | Class Topics & Pricing

Inquire About a Booking



2019 Spring | Summer Open Kitchen Classes

See the 2019 Spring | Summer Calendar Here

Register FOR A CLASS now!

Learn more about your Lead Instructor Eli Silverthorne


Thank you to our Open Kitchen Season Partner

Coffee Partner | revel

Wine Partner | Cave Spring Cellars


Next up:


The Fine Print | Terms & Conditions:

All Open Kitchen classes purchased online or by credit card are subject to a 5% service fee. Our ticketing service hosted by includes this fee in the total listed price. 

Safety regulations require students wear closed toe shoes (no sandals, flip flops or exposed toes) when participating in any cooking class. It is recommended that people with long hair wear it tied back.

The Stratford Chefs School reserves the right to cancel a class due to insufficient enrolment with a minimum of 48 hours prior notice. In the unlikely event a class is cancelled, the Stratford Chefs School will apply the course fee to a future Open Kitchen course or issue a full refund of the course fee at the participant’s discretion.

If you need to cancel a class, it is possible to get a refund (less the service fee) up to 7 days before the date of the event via your account. A credit note may be issued for cancellations received by email ( a minimum of 48 hours before the event.

Please note that there are no credit notes or refunds for missed classes or classes cancelled less than 48 hours before the event.

Participants will be provided with an apron and all necessary tools and equipment.

Menus, recipes and instructors are subject to change as required.

Help us help the environment! In the off chance we cook too much, please bring a container with you to help take home any leftovers. (One 1 litre container is recommended).

Classes are for students 16 years and older unless otherwise indicated.

For classes that include an alcoholic beverage, participants are required to be 19 years of age to be served and must be able to produce a valid government issued ID if asked for proof of age.




Farm to Table Book

The Stratford Chefs School has trained accomplished chefs for decades, and the stories in this book speak to how the school has also shaped the culinary landscape in Perth County, Ontario. Farm to Table pairs Stratford Chefs School alumni chefs with one of their favourite food producers for a culinary adventure through Perth County.


Click the link to learn more about the book and how to purchase your copy today.

Learn More

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