Get to know British sensation Chef Clare Smyth, a favourite on our International Inspirations Dinner calendar.
A unique aspect of our innovative curriculum is the annual Joseph Hoare Gastronomic Writer-In-Residence (JHGWIR) program, which offers students the opportunity to learn first-hand from an experienced food writing professional.
Meet Ashley and Mike Fry from our Class of 2015! They first met at Stratford Chefs School; now they’re married and proud co-owners and chefs of Poppy’s Bagel and Bakery, Waterloo.
Our annual Escoffier dinner is an eagerly anticipated event in December that pays homage to the culinary legacy of Auguste Escoffier. Join us!
A new School year begins! Orientation week kicks things off before classes and dinner labs officially begin. Learn more about what our students learn during their jam-packed Orientation agenda.
“Food is an artistic expression.” Alumni Feature: Meet The Panetteria’s dynamic baking duo – and Stratford Chefs School Alumni – Anna Marano and Simon Briggs.
Plus, a favourite School recipe!
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.
We love to share Alumni success stories! Meet Brett Healey, chef-owner of The Fall Bright Tavern, named a top restaurant of 2024 by Toronto Life.
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.