Born and raised in Scotland, Simon Briggs graduated from Stratford Chefs School in 2011 and has worked in various establishments in Stratford, Ontario including Rundles, Bijou, Mercer Hall, and Keystone Alley, where his style of food is steeped in traditional technique and would be described as classic bistro. Simon was previously an instructor with SCS for 7 years teaching both
Senior Instructor: Lab Service | Alumna (Class of 1985) A graduate of the Stratford Chefs School’s first class, Kathy has worked at both The Old Prune and Rundles. She was formerly dining room manager at Rundles and has worked at the School since 1987 as purchaser, instructor, events coordinator, teaching assistant and now Senior Service Instructor.
Having graduated from SCS after making a significant career change from the world of commercial banking, Frances remembers well the terrors of learning about service and all that being in the front of house entails. At the time she wanted to learn how to cook! And yet, some 20+ years later, with some significant life and business experiences, she is
Eleanor Kane is Ontario’s equivalent of American culinary icon Alice Waters, a comparison and opinion that is rooted in watching her numerous achievements over a 35-year period. In what began in 1977 as a “self-directed sabbatical from work,” Kane and business partner Marion Isherwood opened The Old Prune (then a tea room) in Stratford, which led to successful careers as
“An individual who loves food and develops skills as a writer can make an immense contribution to the culinary world. I anticipate that teaching these culinary students will be both exciting and rewarding. I am delighted to have this opportunity to potentially inspire new food writers.” — Gabrielle Hamilton Gabrielle Hamilton is the chef-owner of Prune restaurant in New York’s East
Molly Wizenberg is an American chef, entrepreneur, and writer. She is the author of a food blog, Orangette, which won a James Beard Award for food writing in 2015. She has also written a memoir, The Fixed Stars, which won a Stonewall Book Award in 2021, and her previous recipe book/memoir, titled A Homemade Life, was a New York Times bestseller.
Instructor: Writing, Level 1 and Level 2 Communications Melissa is excited to be returning as the Communications and Food Writing Instructor. She originally worked at Stratford Chefs School as co-founder Eleanor Kane’s teaching assistant in Gastronomy and Chef Neil Baxter’s teaching assistant in Level 2 Pastry. Melissa’s background is in theatre, teaching, freelance writing and restaurant front-of-house.
Jennifer joined the Stratford Chefs School in Administration & Marketing in October 2018, soon after returning to her hometown of Stratford, having lived and worked for many years in Toronto. Jennifer was Associate Director of Marketing for Canadian Stage following several years in the film distribution business in Publicity and Promotions roles, and as Director of Marketing with Entertainment One
After retiring early from a 30 year career as a college professor, Bob enrolled in the International Sommelier Guild professional wine program. He completed all three levels, graduating in 2005 with a professional sommelier designation. Shortly after graduation Bob formed a wine buying group which has grown steadily. He has judged both at the amateur and professional level, and has
Born and raised in Thunder Bay, Ian’s culinary adventures began more than 20 years ago while working his way through university. Having worked in many aspects of the restaurant business, both in dining rooms and kitchens, Ian felt it was time to hone his skills and enrolled in the Stratford Chefs School in 1999. After completion of his studies he
A Stratford Chefs School graduate (Class of 2010), Marc apprenticed under Bryan Steele for 3 years at The Old Prune and then staged throughout Europe (Une Table au Sud) and Ireland (Cafe Paradiso). He also worked at Murray Street Charcuterie Bar, Langdon Hall Relais et Chateaux before taking a position as sous chef at Mercer Hall. Marc was formerly the
Program Manager, Chef Instructor: Lab Cookery, Core Instructor | SCS Class of 2012 Hailing originally from Montreal, Randi lived in Kingston for twelve years. There, she took an undergraduate degree in philosophy at Queen’s University, taught clinical and communication skills at Queen’s University Medical School, and co-owned a co-operative café, where she found her place in the kitchen. Randi’s position