Randi Rudner
Program Manager, Core Instructor, Lab Cookery Instructor | Canadian Guest Chef
Hailing originally from Montreal, Randi lived in Kingston for 12 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 as sous chef in a restaurant owned by graduates of the Stratford Chefs School led to her enrolment in the Chefs School, where she graduated with honours in 2012.
Randi worked under Chef Neil Baxter at Rundles Restaurant for 6 years, at both Pazzo Taverna and The Prune after Rundles closed, was the co-chef of Somewhere, a 10-seat restaurant in Stratford serving submarine sandwiches by day, and tasting menus by night. Most recently Randi was co-chef with husband Mike Booth at The Prune, Stratford, for the 2021 and 2022 summer seasons.
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 Gastronomy
This component will broaden the student’s knowledge of the field of gastronomy through reading material, group work and written exercises. The work of Brillat-Savarin is examined in order to draw parallels between the gastronomy of…
Instructors
Level One Commodities
This class introduces the student to various food commodities and to applying their knowledge of commodities to purchasing decisions. Qualities and grades of products will be of primary importance. This class analyzes purchasing options by…
Instructors