Katy Chan • Stratford Chefs School
Stratford Chefs School
Katy Chan

Katy Chan

Hometown: Toronto

Summer Internship: Awai

Favourite Food: Vietnamese

Favourite Kitchen task/position: Entremetier or Pastry

Career goals/aspirations post-SCS: I’d like to travel more, train more, then open a bakery!

Fun Fact: I love motorcycling.

Dinners

Student Dinner Menu

Katy Chan

Tuesday, October 31st, 2017 at 6:30 pm
$55 CAD

136 Ontario Street, Stratford, ON, Canada

Tuesday, October 31st, 2017
at 6:30 pm

Winter Melon Salad
Gai lan,Tomato Powder, Oyster Sauce

Semolina Noodles, Toasted Seaweed & Pumpkin Seed ‘Pesto’, Goat Feta

Pan-Seared Cod with Vine Leaf, Miso Beurre Blanc, Purple Yam Skordalia, Baby Bok Choi

Five-spice Pear Kataifi, ‘Hong Kong’ Custard, Black Sesame

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International Inspirations: Christopher Kostow, Meadowood

Katy Chan

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

Thursday, November 30th, 2017
at 6:30 pm

Mushrooms, Herring Escabeche

Smashed Pumpkin, Mole Curds

Charred Bavette, Onions

Pea and White Chocolate Salad

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ICR Dinner: Cristina Bowerman

Katy Chan

Wednesday, January 24th, 2018 at 6:30 pm
$85 CAD

136 Ontario Street, Stratford, ON, Canada

Wednesday, January 24th, 2018
at 6:30 pm

Everything by hand. A Romeo Chef & Bake Tasting Menu

Salad Bouquet

Liquorice Panino with Beef Liver, Mango Ketchup and Passito Mayonnaise

Tortilla with Mortadella, Parmesan and Crispy Prosciutto

Taco with Veal Heart, Avocado and Lettuce

Sandwich with Raspberry and Anise Panna Cotta and Frost Mint

Marshmallows

Coconut Finazieri

Liquorice Fudge

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CGC Dinner: Justin Dafoe

Katy Chan

Saturday, February 17th, 2018 at 6:30 pm
$70 CAD

136 Ontario Street, Stratford, ON, Canada

Saturday, February 17th, 2018
at 6:30 pm

Potatoes/ wheatgrass/ walnut

Jerusalem artichoke/ kelp

Salmon Collar/ fresh tofu/ dried scallop/ flowers

Lamb belly porchetta/ mushroom/ carrot/ black olive

Parsnip ice cream/ orange/ duck fat sponge/ chocolate miso ganache

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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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