SCS Grad Jeffrey Crump has worked at a number of the world’s top restaurants. He is a Canadian Slow Food pioneer, has written two cookbooks, and is currently the chef at The Ritz-Carlton Toronto’s EPOCH Bar and Kitchen Terrace. Check out an interview with Chef and get the July recipe!
In this week’s Quick Kitchen Tips video, Chef Instructor Eli Silverthorne demonstrates in under 5 minutes how easy it is to make homemade Ricotta Cheese.
The arc of her restaurant’s growth has been based on a theory of simplicity that she studied at the school. “I learned some amazing things from Neil and Bryan [veteran SCS instructors and former Rundles and The Old Prune chefs Baxter and Steele, respectively], and I always start with those fundamentals and building blocks…”
In our weekly update: Alumni Feature: Tom Giannakopoulos, Class of 2017 | Rave Reviews for Open Kitchen @Home | Program Updates, and more.
After his first year at the Stratford Chefs School, Tom Giannakopoulos (Class of 2017) said “I now know what I don’t know.”
Tom had cooking experience gained through his family’s restaurants in Stratford, the city in which he grew up. “From the time I was 13 years old, I’ve been working in restaurants,” Giannakopoulos says, adding that attending the School was a natural progression from what he’d already been doing.
#BlackLivesMatter | Alumni Feature: Adam Brenner, Class of 2006 | Learn with Open Kitchen @Home Meal Kits | Program Updates, and more.
From the Stratford Chefs School, Tim Otsuki’s culinary career has taken him around the world, evolving with each dish and each cuisine, from Hong Kong, to the Caribbean to Toronto, and back to Stratford; Chef Otsuki is eager to share the cross cultural fusion of freely adapted recipes from his own experiences at his restaurant The Common, where the motto is: Eat Without Borders.
Launching Today! Open Kitchen @Home | Chef-prepped meal kits with Video Instruction to finish and savour at home! | Updates on our Programs, and more!
I wouldn’t say I followed the traditional “path of a Chef”… It was more of an evolution, starting as a way to pay university tuition, then developing into a passion for the industry as a whole…
Launching Soon: Open Kitchen @ Home | Alumni Feature: Mike Lurz, The Local | A spring recipe from Chef Eli and more, in our weekly update!
Risotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called arborio rice.
It’s the perfect time of year to try making Spring Vegetable Risotto!