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…
Somewhere between mankind’s harnessing of fire and Escoffier, it was decided that people who work with food should wear white… Consequently, we culinary students spend a surprising amount of time discussing stain removal!
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. ..
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…
With the Escoffier at the Ritz dinner fast approaching, I wanted to draw your attention to something special: a set of silver serving trays we use in the dining room … but the fact that they’re beautiful and made of real silver are only tiny parts of what makes them so special…
Hi, I’m Jules Faulkner.
I’m delighted and honoured to be this year’s recipient of the Savour Stratford Perth County Culinary Scholarship, generously contributed by the Stratford Tourism Alliance and the Joseph Hoare Gastronomic Writer in Residence Scholarship. The latter of these comes with an opportunity to do some blogging for Stratford Chefs School (SCS).