Eggs are indispensable to the modern professional kitchen! In this short video demonstration, Chef Eli Silverthorne shows you how to use eggs to make a classic French folded omelette.
Everyone loves pizza! In this short video demonstration, Chef Eli Silverthorne shows you how to make your own amazing slow ferment pizza dough at home.
Becoming a chef is an exciting culinary adventure that requires hard work and commitment. Read a Stratford Chefs School student’s story to learn more about each step of the journey – from the first visit, to orientation, the variety of theory and practical courses, dinner labs, and completing the program.
There are many opportunities for fulfilling careers in the skilled trades. Learn about how Apprenticeship works, eligibility, benefits, and what Stratford Chefs School’s enriched Cook Apprenticeship has to offer.
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!
In our Weekly Update, an Alumni Project profile of Foster’s Inn Head Chef MICHAEL TAYLOR, Celebrating Summer’s Bounty, Open Kitchen @ Home, and more!