In this week’s Quick Kitchen Tips video, Chef Instructor Eli Silverthorne demonstrates in under 5 minutes how easy it is to make homemade Ricotta Cheese.
Eat well this Labour Day Weekend | Kitchen Tips from Chef Eli | Open Kitchen @ Home and more, in our weekly update!
Both Alumni and SCS Faculty, Randi and Mike are also the Chef Team creating delicious and gigantic from scratch submarine sandwiches this summer at Somewhere A Restaurant’s innovative new pop up sub shoppe in downtown Stratford, where they make just about everything themselves.
In our weekly update: Alumni Feature: Tom Giannakopoulos, Class of 2017 | Rave Reviews for Open Kitchen @Home | Program Updates, and more.
#BlackLivesMatter | Alumni Feature: Adam Brenner, Class of 2006 | Learn with Open Kitchen @Home Meal Kits | Program Updates, and more.
From the Stratford Chefs School, Tim Otsuki’s culinary career has taken him around the world, evolving with each dish and each cuisine, from Hong Kong, to the Caribbean to Toronto, and back to Stratford; Chef Otsuki is eager to share the cross cultural fusion of freely adapted recipes from his own experiences at his restaurant The Common, where the motto is: Eat Without Borders.
Launching Today! Open Kitchen @Home | Chef-prepped meal kits with Video Instruction to finish and savour at home! | Updates on our Programs, and more!
I wouldn’t say I followed the traditional “path of a Chef”… It was more of an evolution, starting as a way to pay university tuition, then developing into a passion for the industry as a whole…
Launching Soon: Open Kitchen @ Home | Alumni Feature: Mike Lurz, The Local | A spring recipe from Chef Eli and more, in our weekly update!
Stratford Chefs School Alumnus Mike Lurz (Class of 2009) recently joined The Local Community Food Centre in Stratford as the new Community Chef and Volunteer Coordinator. After more than a decade working in restaurants and running his own food business in Kitchener-Waterloo, Mike now leads the community meals program…
Risotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called arborio rice.
It’s the perfect time of year to try making Spring Vegetable Risotto!
Help support our Canadian food industry while enjoying this delicious recipe, from our Open Kitchen to yours.