In his Level 2 Gastronomy report, Fidel Flechas (Class of 2026), a young chef raised on the West Coast and a summer tree planter, discusses ‘A Sentiment for the Salmon, The Watershed, and the Forests’.
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!
Chef Matthew James Duffy (Class of 2008) made a stop at Stratford Chefs School as part of the Tour to launch his cookbook BREAD Etc. The sold out crowd delighted in his live demo, tasty samples and great commentary!
Chef, Activist, Author, Educator and Speaker Joshna Maharaj is our Joseph Hoare Gastronomic Writer-In-Residence for 2025.
Stratford’s dining scene is truly second to none, with abundant opportunities for Stratford Chefs School graduates.