We are also able to accept donations via cheque.
Please contact us for more information
Summer Internship: Le Rustiek
Favourite Food: Ice Cream
Favourite Kitchen task/position: Baking
Career goals/aspirations post-SCS: Catering or bed and breakfast.
Fun Fact: I speak Italian and have started to learn Spanish.
Saturday, January 12th, 2019 at 6:30 pm $75 CAD
136 Ontario Street, Stratford, ON, Canada
Saturday, January 12th, 2019at 6:30 pm
Braised Jerusalem Artichokes, Goat Tartare, and Sunflower Seed Purée
Herring with Maiitake Mushrooms, Roasted Potato Cream, and Vegetables en Escabeche
Morel-crusted Bavette with Onion Confit, Glazed Salsify, and Soubise Purée
Lemon-Olive Oil Cake with White Chocolate Sorbet, Pistachios, Green Peas and Olive Oil Jam
Friday, February 1st, 2019 at 6:30 pm $85 CAD
Friday, February 1st, 2019at 6:30 pm
Chicken, Chilli, Lime & Coriander ‘Shooter’
Confit Chicken Bon Bon
Scallop, Maple Syrup Glazed Pork Belly, Apple & Watercress
Sweet Potato & Spinach Rotolo, Beurre Noisette
Venison, Salsify, Cavolo Nero, Brambles
Plum & Almond Tart, Pedro Ximinéz, Crème Anglaise
Friday, October 26th, 2018 at 7:00 pm
Friday, October 26th, 2018at 7:00 pm
Parsnip Soup with Chorizo and Almonds
Leeks Vinaigrette with Vin Jaune Sabayon
Pork Belly with Darphin Potatoes and Tamarind Jus
Grand Marnier Soufflés with Salted Caramel
Please click here for ticket information.
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.
Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.
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 32 Week Professional Diploma Program!
Classes start October 22, 2019