Marc Chartrand - Stratford Chefs School
Stratford Chefs School
Marc Chartrand

Marc Chartrand

Instructor | Canadian Guest Chef 2017

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 and Langdon Hall Relais and Chateaux before taking his current position as sous chef at Mercer Hall.

Course

Restaurant Lab Cookery

The Restaurant Lab component – the Stratford Chefs School dinners and lunches – is a practical cookery exercise in which the student continues to develop basic culinary skills. In addition, the student has the opportunity…

Instructors

Mike Booth
Marc Chartrand
Randi Rudner
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Upcoming Dinners

CGC Dinner: Nuit Regular, PAI Northern Thai Kitchen (Toronto)

Thomas Noftall

Wednesday, February 20th, 2019 at 6:30 pm
$80 CAD

136 Ontario Street, Stratford, ON, Canada

Wednesday, February 20th, 2019
at 6:30 pm

Golden Bag
Spring roll wrap, chicken, chive, cucumber, garlic plum sauce

Cucumber Salad with Poached Shrimp
Cucumber, long green bean, cherry tomatoes, shrimp, cashew nut

Red Curry Chicken
Red curry chicken with buttercup squash, served with coconut rice

Tapioca Pudding
Tapioca pearl in coconut milk

Reserve Now

CGC Dinner: José Matamoros, La Reina (Guelph)

Martin Hernandez

Wednesday, February 27th, 2019 at 6:30 pm
$80 CAD

136 Ontario Street, Stratford, ON, Canada

Wednesday, February 27th, 2019
at 6:30 pm

3 salsas and totopos
-peanut / árbol salsa
-avocado salsa verde
-sesame salsa Macha
-tortilla chips

Venison Birria
Braised venison in a broth of guajillo, cascabel and ancho peppers

Black Bean Tetela
Masa stuffed with black beans, corn/zucchini puré, pickled red onion, Cotija cheese

Mezcal Compressed Watermelon

Mole poblano con Lengua
Epazote braised tongue, Chayote, sesame, red onion, tortilla

Churros con Fresa
Churro, churro sauce, churro ice cream, strawberry

Reserve Now

Summer 16 Week Diploma Course

Earn your Cookery Diploma this Summer!

 

 

 

 

You’ll learn the basics of classical cookery and pastry in five hands-on classes per week.

Cookery and pastry classes are coupled with theory classes in subjects related to the culinary and hospitality fields including: communications, writing, food costing, food history, sanitation, nutrition, wine and kitchen management.

The program runs from June 3 – September 20, 2019.

Successful students will graduate with a Cook: Basic – Level 1 Diploma.

Learn More / Apply Now

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