Instructor: Nutrition Theresa has been a nutritionist in private practice and a food consultant for over a decade, sure, but she has also been a cookbook author, food TV personality and most recently a B & B owner in Stratford. She believes (and has actually proven over and over) that culinary art and nutrient dense food go hand-in-hand. The application
Andrew George Jr. is a member of the Wet’suwet’en Nation in British Columbia. He participated on the first all-Native team at the Culinary Olympics in Frankfurt, Germany, and was head chef at the Four Host First Nations pavilion at the 2010 Winter Olympics in Vancouver. In 2012 he was part of a delegation of chefs from 25 countries on a
Carl Heinrich | Co-owner, Richmond Station, Toronto | Stratford Chefs School Class of 2005 | Top Chef Canada 2012 “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
After finishing high school in 1975 I went on the road. Hitchhiking my way across Asia from Istanbul through Iran, Afghanistan, and Pakistan (in the days before guide books) and finally arrived in India. After the lessons of India were began I continued to Sri Lanka then Thailand, Malaysia and Indonesia. Returning to Waterloo after 2 years I enrolled in
In 2006 Arron studied at George Brown College in Toronto. After many years in the casual dining scene Arron decided to chase his dream and in 2010 landed a Chef De Partie position with Maple Leaf Sports and Entertainment as part of the opening team of e11even. To continue his pursuit in 2011 he next achieved a position at Oliver
Chef Alejandri’s career has followed a path set by sheer determination, with liberal infusions of luck. Ever since he spent his Saturday mornings watching Cocina de clase mundial (World Class Cuisine) on television as a child in Léon, Mexico, his goal has been to create his own Michelin star kitchen. He was entranced by the starched whites, the discipline and
I was born in 1975. Cooking and eating have always been of central importance in my life. Through my parents, I learned to appreciate quality products. They instilled in me the importance of responsible gardening, raising animals, and hunting. From 1994-2000, I studied anthropology and semiotics, paying for my studies by working part time as a cook in family restaurants.
My name is Justin Dafoe. After years of cooking different cuisines, styles, and under some great, talented chefs, I have developed a love for fine dining, and techniques that showcase the greatness of the ingredients themselves. My style is pulled from many backgrounds of food, especially French and Asian methods. I have worked on both the east and west coast
Chef Scott Roberts spent many years abroad while working his way through some of the best restaurants in England, Australia, San Francisco and Chicago. His combination of western technique and eastern flavours reflects his training at Chicago’s L2O, a 3 Michelin starred modern seafood restaurant, his travels to Japan and Russia, and his upbringing in Markham, Ontario, home to one of
“One of the country’s leading chefs, cookbook author and “farm-to-table” pioneer James Walt continues to inspire his guests, creating compelling regional cuisine based on local, sustainable ingredients. A graduate of the Stratford Chefs School, his impressive culinary career spans across several of British Columbia’s leading restaurants including a four-year tenure at Sooke Harbour House and as opening chef to sister
Chef Instructor: Cookery, Culinary Management, Food History, Lab Packages, Recipe Specs | Open Kitchen Manager Eli Silverthorne (Class of 2015) is a firm advocate for Canadian Cuisine, food history, and applied culinary sciences. After graduating from Stratford Chefs School with distinction, Eli worked under chefs Bryan Steele (The Prune), and Jonathan Gushue (The Berlin), while accomplishing various stages across the
Purchasing Agent, Chef Instructor: Lab Cookery, Larder, Culinary Math, Sanitation Mike Booth received a Bachelor of Science degree from Mount Allison University in 1999 before beginning his career in the culinary arts. In 2000, he left Canada for Europe to pursue his dream of becoming a chef. After staging in Borgomanero, Italy, at Michelin-rated Ristorante Pinocchio, he moved to The