Our Canadian Guest Chef Yva Santini has played a key role in many kitchens in the Stratford restaurant scene, currently as Executive Chef of The Starlight.
Our Canadian Guest Chef Dinner Series is officially underway! Every February at the School, prestigious Guest Chefs from around the province, and from our own backyard, are invited to bring their cuisine to Stratford Chefs School.
Anthony Vander Laan was elected as valedictorian by his classmates. Check out the wonderful speech he gave at our 2024 Graduation Ceremony.
Some health experts say salt is dangerous, while others say that it’s an essential nutrient. Salt is certainly essential to cooking. Learn more & watch now!
Grilling season is here and Chefs across the country are reinterpreting the humble burger patty with a range of flavours from their own culture’s traditions.
Graduation Day is one of our favourite days of the year! On Sunday June 2, we were thrilled to honour the Class of 2024 at our annual Graduation Ceremony.
The ‘World of Mouth’ Podcast speaks with some of the world’s best chefs! In a recent episode, you’ll get to know Eric Robertson, co-chef of Restaurant Pearl Morissette in the Niagara region. You’ll hear about his early cooking experiences, his time at Stratford Chefs School, the instructor who truly inspired him, his adventures cooking in Europe, and and how he came to work at RPM. Listen to the podcast now!
It’s graduation season! The insights and observations of our Class Valedictorian are well worth sharing. Please enjoy Jonathon Farrell’s wonderful 2023 Valedictorian address. Watch now!
Our Culinary School Program Manager’s primary focus is working closely with Students to ensure their success in our Cook Apprenticeship program. Learn more!
How Do I Pay for Culinary School? There are many financial aid options available to our Cook Apprentices. Read our blog post to learn more.
Bonnie Kubica (Class of 1996) has run her own successful catering business for more than 25 years. Read our Alumni feature now!
Program Manager Randi Rudner speaks to “Food for the Future” program host Peggy O’Neil about sustainability and the next generation of culinary artists. Listen now!