Taylor Van Damme • Stratford Chefs School
Stratford Chefs School
Taylor Van Damme

Taylor Van Damme

Hometown: London

Summer Internship: The Black Trumpet

Favourite Food: Poutine

Favourite Kitchen task/position: Pastry/Desserts

Career goals/aspirations post-SCS: Work in a bakery

Fun Fact: I did gymnastics for 12 years

Dinners

Student Dinner Menu

Taylor Van Damme

Wednesday, December 13th, 2017 at 6:30 pm
$55 CAD

Wednesday, December 13th, 2017
at 6:30 pm

Squash Soup with Brown Butter and Pepitas

Sunchoke Ravioli

Duck Breast with Sweet Potato Hash

French Toast and Apple Sorbet

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Student Dinner Menu

Taylor VanDamme

Wednesday, January 17th, 2018 at 6:30 pm
$55 CAD

136 Ontario Street, Stratford, ON, Canada

Wednesday, January 17th, 2018
at 6:30 pm

A “Harry Potter” Inspired Menu

Fantastic Beets and Where to Find Them

Kreacher’s French Onion Soup

Aragog Chicken, Roast Beef, Vegetables, and Yorkshire Pudding

Birthday Cake and Butterbeer Ice Cream

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International Inspirations: Alice Waters, Chez Panisse

Taylor VanDamme

Thursday, November 23rd, 2017 at 6:30 pm
$65 CAD

Thursday, November 23rd, 2017
at 6:30 pm

Steak Tartare

Curly Endive Salad with Celery Root, Apples and Pecans

Chicken Ballotine with Mushrooms and Buttered-Herb Noodles

Caramelized Pear Tart with Late Harvest Riesling Ice Cream

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CGC Dinner: Simon Briggs

Taylor Van Damme

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

136 Ontario Street, Stratford, ON, Canada

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

“Haggis, Neeps and Tatties”
Haggis fritter, potato, swede, pickled mustard seeds.

“Cullen Skink”
Smoked Haddock veloute, flaked smoked haddock, sour dough croutons.

“Scallops and Leeks”
Seared scallop, braised leek, celeriac puree, bacon, cumin foam.

“Venison”
Roast venison, pomme anna, carrot puree, skirlie, pickled bramble.

“Cranachan”
Scotch whiskey cream, oats, raspberries, black currant sorbet.

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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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