An examination of the perspectives of small producers, local restaurants and the supply chain dynamics that impact them, written by Jon Cober (Class of 2026).
A tradition at the School, after the final week of classes comes to a close, is to gather for what we call the Last Day Lunch. Our Level 2 students sit together and are served a fabulous lunch menu made by Faculty members and Level 1 students.
Since 1983, when the Stratford Chefs School enrolled its first class of eager student chefs, community support has been an essential driving force behind our success. This GivingTuesday, we need your help more than ever.
Ugly Duckling Dining & Provisions in Victoria B.C. is a quiet revolution in hospitality and flavour under Chef-Owner Corbin Mathany.
Owen Sound Chef Zach Keeshig wants to be the first Indigenous Michelin starred chef in North America.
Welcome back to our Level 2 Apprentices! Our 43rd School Year is officially underway, and we celebrated!
It was a glorious Gala! Recap, photo gallery and more, on the blog.
Celebrate the Class of 2025! Our Gala Dinner and Auction is on Sunday March 9. Check out our Live Auction Preview and get your tickets now!
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.
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.