Katie Wong • 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!”.

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.


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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