Dyson Smirle - Stratford Chefs School
Dyson Smirle

Dyson Smirle

Hometown: Oshawa, Ontario

Summer Internship: Richmond Station, Toronto

Favourite Food: Fresh, locally sourced meat and produce

Favourite Kitchen task/position: Garde Manger / making soup (at least during my time at Richmond Station).

Career goals/aspirations post-SCS: To work in restaurants and with a focus on sustainable, environmentally friendly practices in order to find transferable solutions to the food access challenges faced by food-insecure urban communities.

Fun Fact: In my spare time I enjoy volunteering at soup kitchens, drawing, and visiting restaurants I’ve never tried before.

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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