SCS in the News - Stratford Chefs School

SCS in the News

‘Pass the Salt’

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Stratford’s Vibrant Food Scene

(click on items below to view full feature)


Stratford’s thriving culinary scene is captured by #VisitStratford in this awesome video. We see quite a few familiar #StratfordChefAlumni faces! Click to watch now!

Video courtesy of Stratford Tourism Alliance.


Stratford’s #NextGen Chefs

Meaghan Evely – Saucier, Pazzo Taverna, SCS Class of 2017

Visit Stratford Blog


Stratford’s #NextGen Chefs

Ryan O’Donnell – Executive Chef, Windsor Hospitality, Mercer Kitchen, SCS Class of 2010

Visit Stratford Blog


Tourism Alliance marks 25th annual edition of Stratford Culinary Guide

The Beacon Herald


“The school is an incredible gateway to the heart of Stratford’s love and appreciation for food.”

Travel & Style Magazine


Farm To Table Book

2019 Taste Canada Award entrant

CLICK TO WATCH VIDEO . Global News: The Morning Show

Eat Drink Magazine: The Holiday Issue

Marion food sleuth feature

SCS Co-founder Eleanor Kane

Eat Drink Magazine: The Women’s Issue

SCS Alumni in the News

The Globe and Mail

The Globe and Mail: Interview with SCS Alumnus Eric Robertson (r) and Eric Hadida, Chefs at The Restaurant at Pearl Morissette.

Beacon Herald

Postmedia: Ryan Brown returns to SCS as guest chef in residence

Media Features

“The chance to work extremely one on one with this calibre of chef and learn how to treat ingredients was pretty amazing.”

– Beja Cassiano, SCS Alumna

Toronto Life


Maclean’s: Canada’s best cooking schools

VIA Rail Magazine: Interview with Stratford resident Peter Mansbridge

More: Read SCS Alumni Testimonials

What Sets Stratford Chefs School Apart



Innovative Program

Our unique program model is method-based, hands-on, experiential, work-integrated learning.

High Quality Program

An enriched, immersive curriculum with exceptional standards and small classes.

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.


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 Diploma Summer Program and our 32 Week Professional Diploma Program 2020!

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