Kathlyn Bell • Stratford Chefs School
Stratford Chefs School
Kathlyn Bell

Kathlyn Bell

Senior Instructor: Lab Service

Senior Instructor: Lab Service

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 Head of Service.

Course

Level Two Restaurant Lab Service

As part of the Restaurant Labs, students take on senior service roles in the dining room, acting as Maitre d’Hotel, Sommelier and Server several times during the year, receiving guidance and feedback from the service…

Instructors

Jordan Mazzanti
Kathlyn Bell
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What Sets Stratford Chefs School Apart

Innovative, World-class Program*

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program*

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.

Alumni

SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.

 

*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  

 

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