Tag: food writing

July Recipe of the Month: Chilled Cucumber Gazpacho
Alumni, Blog, Recipe
July Recipe of the Month: Chilled Cucumber Gazpacho
July 10, 2019

Enjoy this Chilled Cucumber Gazpacho with Crème Fraiche on a hot summer day!

July 10, 2019
Alumni Feature: Summer JL Baird | Owner, The Hintonburg Public House , Ottawa | SCS Class of 1998
Alumni, Blog, Recipe, School History
Alumni Feature: Summer JL Baird | Owner, The Hintonburg Public House , Ottawa | SCS Class of 1998
July 9, 2019

I always knew I wanted to own my own business. One of my early jobs was working in a small café in Stratford, where I grew up. I worked there before and after school throughout high school and fell in love with cooking and decided this was the direction I would go. After working in numerous restaurants in Stratford and attending Stratford Chefs School, I traveled to the west coast to work at the Sooke Harbour House where my passion for creating menus and thinking outside of the box flourished…

July 9, 2019
Alumni Feature: Yva Santini | Pazzo Taverna, Stratford | SCS Class of 2009
Alumni, Blog, Recipe
Alumni Feature: Yva Santini | Pazzo Taverna, Stratford | SCS Class of 2009
June 12, 2019

I began working in kitchens as a young teenager, my first job being a dishwasher in Bryan Steele’s kitchen at The Old Prune. It was my experience at The Old Prune that opened my mind to what exceptionally prepared food tastes like, and the power great cuisine can have on evoking emotion. Steele is a chef that inspires beyond precise culinary skill. He encourages awareness of the big picture…

June 12, 2019
April Recipe of the Month: Young Jackfruit Salad (Goi mit Chay)
Blog, Recipe
April Recipe of the Month: Young Jackfruit Salad (Goi mit Chay)
April 3, 2019

Chef Cameron Stauch (SCS Class of 1999) recommends this recipe as an intro to his book “Vegetarian Viet Nam”. It’s bursting with fresh herbal flavours, crunchy textures and a sweet chili dressing. Most of the ingredients can be found at major grocers (Vietnamese coriander may require a trip to Chinatown)…

April 3, 2019
Apprenticeship Bloopers and Tips from SCS Class of 2019
Blog, Student Posts
Apprenticeship Bloopers and Tips from SCS Class of 2019
March 8, 2019

Well friends, our school year has come to a close.
As we’re all preparing for our next adventures, I want to offer a little support to our first-year friends going into their apprenticeships…

March 8, 2019
March Recipe of the Month: Grilled Sardines with Ajo Blanco and Fingerling Potatoes
Blog, Recipe
March Recipe of the Month: Grilled Sardines with Ajo Blanco and Fingerling Potatoes
March 7, 2019

Try this recipe from Chef Mike Booth, SCS Alumnus, SCS Instructor and Sous Chef at The Prune.

March 7, 2019
‘Squimps*’: Exceptional Alternatives
Blog, Student Posts
‘Squimps*’: Exceptional Alternatives
February 15, 2019

It’s difficult to talk about your teachers without sounding like a colossal seat-smoocher, but I’m going to risk it. One of the things I really love about working with our chef instructors is the amount of effort all of them put into making each dinner exceptional for every guest. ..

February 15, 2019
February Recipe of the Month: Fresh Goat Milk Custard with Farm Fruit
Blog, Guest Chefs, Recipe
February Recipe of the Month: Fresh Goat Milk Custard with Farm Fruit
February 1, 2019

Here’s a delicious dessert recipe from SCS Alumnus and one of this month’s Canadian Guest Chefs, Eric Robertson, of The Restaurant at Pearl Morissette. Perfect for that special Valentine…

February 1, 2019
Middleton Wines: A Taste of History
Blog
Middleton Wines: A Taste of History
January 15, 2019

Our class had the extraordinary opportunity to try some very old wines from Bordeaux that Chef Ian Middleton generously shared from his father George’s collection. As interesting as the wine was in flavours and complexity, for me, the most fascinating part of the afternoon came with the stories and the history they illustrated…

January 15, 2019
Alumni Feature: Randi Rudner, SCS Program Manager and Core Instructor
Blog
Alumni Feature: Randi Rudner, SCS Program Manager and Core Instructor
November 12, 2018

I am originally from Montreal, but moved to Kingston to attend Queen’s University, where I studied Philosophy and Classics. I fell in love with the hospitality industry while I was still in school, and ultimately decided to pursue a career in the kitchen. A chance meeting with the then-Executive Director of SCS (KP!) while working in a restaurant owned by SCS Alumni (Olivea!) brought me to Stratford to study, and now Stratford is home…

November 12, 2018
Creating a Menu from a Book
Faculty/Staff Posts, Food History
Creating a Menu from a Book
October 4, 2017

It is not particularly easy to tease a dinner menu out of a work of fiction, even when cooking and sharing food figures prominently in the story itself. Five Roses, by Alice Zorn is an engrossing story of the complicated relationships and histories between four women living, loving and working in St. Henri, a working-class neighbourhood in Montreal.

October 4, 2017
Interview with Gabrielle Hamilton
JHGWIR, Student Posts
Interview with Gabrielle Hamilton
February 20, 2016

A few weeks ago I had the opportunity to have lunch with Gabrielle Hamilton at Rene’s Bistro. We talked about food writing, being a chef and her process for choosing menus. These are the bits of the interview that weren’t just us rambling about drinking at the Boars Head and our mutual love Eddie Huang. It’s a lot to read, but a person like Gabrielle Hamilton has a lot to say.

February 20, 2016
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