We are also able to accept donations via cheque.
Please contact us for more information
Hometown: Cambridge, Ontario
Summer Internship: Charcoal Steakhouse
Favourite Food: Seafood
Favourite Kitchen task/position: Saucier
Career goals/aspirations post-SCS: Working out of the country.
Fun Fact: I love to camp and be outdoors.
Tuesday, November 19th, 2019 at 6:30 pm $70 CAD
136 Ontario Street, Stratford, ON, Canada
Tuesday, November 19th, 2019at 6:30 pm
Duck Confit Samosas with Mushrooms, Burnt Bread Sauce
Striped Beetroot with Smoked Cheddar, Beet Juice and Raspberry Vinaigrette
Poached Trout with Provençal Vegetables and Sauce Maltaise
Prix fixe includes wine pairings and coffee or tea.
Wednesday, January 15th, 2020 at 6:30 pm $80 CAD
Wednesday, January 15th, 2020at 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’
Friday, February 21st, 2020 at 6:30 pm $85 CAD
Friday, February 21st, 2020at 6:30 pm
Canadian Guest Chef Ryan Crawford, Backhouse
DUCK LIVER MOUSSE PROFITEROLE | duc apricot compote
DIP-DIP EGG | fried egg white mousse | confit yolk | brassica caviar
100 LAYER POTATO | saffron aioli | nduja
WOOD OVEN SOURDOUGHS | ontario artisanal butters
JERUSALEM ARTICHOKE VELOUTE | burnt pear | black walnut | celery root
WOOD-FIRED HEN | composition from carrot
ICEWINE FLOAT | sorbet | sparkling “raw” duc vineyard icewine
ROW 7 SQUASH | koginut mousse | candied tetra | seedy crumble | juniper gastrique
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!