We are also able to accept donations via cheque.
Please contact us for more information
Tuesday, November 27th, 2018 at 6:30 pm $65 CAD
136 Ontario Street, Stratford, ON, Canada
Tuesday, November 27th, 2018at 6:30 pm
Crispy sweetbreads with Fire-roasted tomato chipotle salsa
Pistou vegetable soup with mussels
Pan-Fried Pickerel with Curried Celeriac
Bitter Chocolate, Roasted Hazelnut Torte
Wednesday, February 13th, 2019 at 6:30 pm $75 CAD
Wednesday, February 13th, 2019at 6:30 pm
Salmon Tartare with Seaweed
Seared Scallops with Cauliflower Tempura
Crispy Duck Confit with Lentils and Honey-Roasted Carrots
Pineapple Upside-Down ‘Tart’
Wednesday, February 27th, 2019 at 6:30 pm $80 CAD
Wednesday, February 27th, 2019at 6:30 pm
3 salsas and totopos
-peanut / árbol salsa
-avocado salsa verde
-sesame salsa Macha
Braised venison in a broth of guajillo, cascabel and ancho peppers
Black Bean Tetela
Masa stuffed with black beans, corn/zucchini purée, pickled red onion, Cotija cheese
Mezcal Compressed Watermelon
Mole poblano con Lengua
Epazote braised tongue, Chayote, sesame, red onion, tortilla
Churros con Fresa
Churro, churro sauce, churro ice cream, strawberry
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 16 Week Diploma Summer Program and our 32 Week Professional Diploma Program 2020!