Marc Chartrand • Stratford Chefs School
Stratford Chefs School
Marc Chartrand

Marc Chartrand

Past Lab Cookery Instructor | Alumni | Canadian Guest Chef

Instructor: Lab Cookery

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 Dairy Manager at Monforte Dairy in Stratford, and is currently the sous-chef at Braai House, one of Keystone Hospitality’s three local businesses.

Course

Level Two 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

Scott Roberts
Mike Booth
Marc Chartrand
Randi Rudner
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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.

Applications are now open for our 16 Week Summer 2021 Diploma Program and our 32 Week Professional Diploma Program 2021-22!

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