Katie Wong • Stratford Chefs School
Stratford Chefs School
Katie Wong

Katie Wong

Hometown: Richmond Hill

Summer Internship: The Restaurant at The Bruce Hotel

Favourite Food: Noodles in piping hot, house-made broth

Favourite Kitchen task/position: Pastry / Garde Manger

Career goals/aspirations post-SCS: To build my skills as a baker and cook in environments that respect diversity and are committed to building sustainable working conditions.

Fun Fact: I’m an Anthropology major and an avid traveller. I’ve been to over 30 countries, learning the cultures and histories of each place. Whenever I can, I like to bake for my hosts and my favourite thing to bake abroad is carrot cake. It always surprises those who have never had it, and I never tire of hearing, “This is amazing! It tastes nothing like carrots!”.

Dinners

Student Dinner Menu

Katie Wong

Tuesday, December 5th, 2017 at 6:30 pm
$55 CAD

Tuesday, December 5th, 2017
at 6:30 pm

Koi Pond
Cold Smoked Trout with Cucumber and Citrus Salad

Edamame Dumpling
With Shallot and Wine Consommé

Orange Duck
Sauce Bigarade, Chickpea Panisse, and Root Vegetables

My Kowloon Childhood
Peanut Lava Toast, Egg Custard, Milk Tea Ice Cream

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International Inspirations: Michel Bras, Bras

Katie Wong

Friday, November 10th, 2017 at 6:30 pm
$65 CAD

136 Ontario Street, Stratford, ON, Canada

Friday, November 10th, 2017
at 6:30 pm

Gargouillou of Seasonal Vegetables

Fried Bread and Albacore Tuna with Purslane, Arugula and Mache

Grilled Duck Breast with Spinach and Hazelnut Cream

Peanut Nougatine and Cream Millefeuille

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ICR Dinner: Matias Aldasoro

Katie Wong

Tuesday, January 30th, 2018 at 6:30 pm
$85 CAD

136 Ontario Street, Stratford, ON, Canada

Tuesday, January 30th, 2018
at 6:30 pm

*Menu subject to change*

Vinagrette marinated tongue, toasted bread and alioli and parsely

Textures of potato, poached egg, and fried onion

Lamb sweatbread with mushroom ragú and fried leeks

Slow grilled ribeye with roasted vegetable and a creole sauce

Port bavaroise, olive crumble and salt with mascarpone ice cream

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CGC Dinner: Randi Rudner

Katie Wong

Friday, February 23rd, 2018 at 6:30 pm
$70 CAD

136 Ontario Street, Stratford, ON, Canada

Friday, February 23rd, 2018
at 6:30 pm

Albacore, Daikon, Lapsang Souchong & Iceberg Lettuce

Jerusalem Artichoke, Heartnuts, Roasted Yeast & Fresh Curds

Sweetbreads, Burnt Bread & Herbs

Market Fish, Carrot, Coriander & Coffee

Popcorn, Passionfruit & Miso

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What Sets Stratford Chefs School Apart

Innovative, World-class Program*

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program*

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

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.

Alumni

SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.

 

*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  

 

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