Mike Booth
Purchasing Agent, Instructor: Lab Cookery, Larder, Culinary Math, Sanitation | Canadian Guest Chef
Purchasing Agent, 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 Netherlands to work in the beer and wine industry. Mike returned to Canada in 2004 to attend the Stratford Chefs School, graduating in 2006. Mike worked at Rundles in Stratford for 13 seasons, eventually becoming Chef de Cuisine. Since Rundles’ closing, Mike has worked at The Prune and Somewhere (A Restaurant). This season, he returns to The Prune as co-chef, alongside his wife, Randi Rudner.
Courses
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
Level Two Larder
This component reinforces material covered in Level 1 Cookery and Commodities. The student chef will develop the practical and theoretical skills necessary for operating a kitchen in a small restaurant, including everything from purchasing ingredients,…
Instructors
Level One Sanitation
In this course, students learn the basic rules of personal hygiene, the necessity of maintaining a clean establishment, how to maintain kitchen and tabletop equipment, and assess the nature and dangers of chemical cleaning agents…
Instructors
Level One Food Costing
This course teaches basic restaurant business skills. Students will learn to cost recipes, control overheads, and complete basic bookkeeping tasks.
Instructors