I always knew I wanted to own my own business. One of my early jobs was working in a small café in Stratford, where I grew up. I worked there before and after school throughout high school and fell in love with cooking and decided this was the direction I would go. After working in numerous restaurants in Stratford and attending Stratford Chefs School, I traveled to the west coast to work at the Sooke Harbour House where my passion for creating menus and thinking outside of the box flourished…
I began working in kitchens as a young teenager, my first job being a dishwasher in Bryan Steele’s kitchen at The Old Prune. It was my experience at The Old Prune that opened my mind to what exceptionally prepared food tastes like, and the power great cuisine can have on evoking emotion. Steele is a chef that inspires beyond precise culinary skill. He encourages awareness of the big picture…
Perfect for Barbecue Season, try this recipe from SCS Alumni, Chef Sean Collins (Chef/Co-Owner of Stratford’s The Red Rabbit, Old Man & Son, Okazu 85 Downie)!
I remember cooking alongside my grandmother as a child and feeling very at home in the kitchen. She would cook soups from scratch and hand-make pierogies all afternoon. I apprenticed at The Old Prune with Chef Bryan Steele and over the past decade I have been the Head Chef at Pazzo Stratford, Mercer Hall and The Red Rabbit. In 2018 we opened Old Man & Son, a new place to eat breakfast in Stratford.
As the husband of a Canadian diplomat, Cameron Stauch has travelled the world and had the opportunity to explore, in depth, the local cuisines of Hong Kong, India, Vietnam, and Thailand (where he is currently based). It was during a three year posting in Hanoi, Vietnam that he was inspired to write his first cookbook, “Vegetarian Vietnam”.
Chef Cameron Stauch (SCS Class of 1999) recommends this recipe as an intro to his book “Vegetarian Viet Nam”. It’s bursting with fresh herbal flavours, crunchy textures and a sweet chili dressing. Most of the ingredients can be found at major grocers (Vietnamese coriander may require a trip to Chinatown)…
Try this recipe from Chef Mike Booth, SCS Alumnus, SCS Instructor and Sous Chef at The Prune.
I was born in the Okanagan, and moved to Ontario at a fairly young age. I have great memories of my grandpa standing behind the grill on a hot summer day, surrounded by orchards and mountains. His favourite meal was a mixed grill…
Originally from Brantford, Eric Robertson has always had an agrarian passion. After graduating from SCS in 2011, he spent time cooking in France and then in Belgium, where he met fellow chef Daniel Hadida, who had a similar culinary background and passions….
Here’s a delicious dessert recipe from SCS Alumnus and one of this month’s Canadian Guest Chefs, Eric Robertson, of The Restaurant at Pearl Morissette. Perfect for that special Valentine…
I have come to appreciate the role coffee can play as a partner at the table, not just in desserts or as an after-dinner beverage, mind you; the range of Revel’s meticulously sourced and roasted coffee beans work beautifully in the savoury kitchen, and can bring unexpected earthy, floral, and even fruity notes to the table…
I am originally from Montreal, but moved to Kingston to attend Queen’s University, where I studied Philosophy and Classics. I fell in love with the hospitality industry while I was still in school, and ultimately decided to pursue a career in the kitchen. A chance meeting with the then-Executive Director of SCS (KP!) while working in a restaurant owned by SCS Alumni (Olivea!) brought me to Stratford to study, and now Stratford is home…