“When I decided to be a chef, I made it a goal to pick the best culinary school in the country to build a solid foundation. I chose the Stratford Chefs School, mostly for its reputation for producing talent, for its intense training program, and for the intimate student – teacher ratio. I certainly wouldn’t be where I am in my career without the connections I made and the skills that I learned there.”
Carl Heinrich | Executive Chef and Co-owner, Richmond Station, Toronto | Stratford Chefs School Class of 2005 | Top Chef Canada 2012
“I found my time as a student at Stratford Chefs School instrumental in providing me with the tools and knowledge for success in the early stages of my career. It gave me a strong foundation which I was able to build upon through my experiences abroad.”
Eric Robertson | Chef, The Restaurant at Pearl Morissette, Niagara | Stratford Chefs School Class of 2011
“The Stratford Chefs School offers an unparalleled learning environment in which students are immersed in a hands on, realistic approach of what to expect in the culinary industry. My experience at the Stratford Chefs School exposed me to various cuisines, a limitless spectrum of cooking techniques, and an opportunity to work directly with renowned chefs. The calibre of the instructors, and their cumulative experience in the field, laid the foundation on which I could build the confidence I needed in order to pursue my career path.”
Yva Santini | Executive Chef, Pazzo Taverna, Stratford | Stratford Chefs School Class Of 2009
“As parents, we were extremely impressed with the organization and welcoming nature of the school. The Stratford Chefs School promised to be hands-on and personal with small classes and many qualified instructors who brought real-world experience to the kitchen. This promise became reality and our son flourished under instruction from top-end Chefs, including many visits from highly regarded Chefs from around the world. The facilities are world class and allowed him to work with equipment that he will see in the real world.
In addition to the high quality instruction, he was able to connect with employment at Rundles Restaurant in Stratford under the watchful eye of Chef Baxter, a world renowned Chef. This experience between semesters has helped mature our son and teach him the level of excellence that is expected of Stratford graduates.
He wrote and passed his Red Seal after graduation and has the goal of working at some of the finest restaurants in the world before eventually opening a Michelin Star restaurant of his own.
Stratford Chefs School and the Stratford community were a perfect fit for our son. We highly recommend the school to anyone pursuing excellence in food preparation, especially to begin a career in fine dining.”
Glenn and Yvette Wickert | Parents of Jalen Wickert | Stratford Chefs School Class of 2017
“Attending SCS ignited a spark of passion that had laid dormant and gave me the courage to pursue this passion… Thank you for taking a chance in accepting me and providing the challenges to push the limits of my boundaries, remove me from my comfort zone, and discover what I am truly capable of.”
Kyle Hesketh | Stratford Chefs School Class of 2019
“The Stratford Chefs School provided me with the tools needed to excel in the restaurant industry. The small-scale class sizes and hands-on approach attributed to my accomplishments today. Not only did I gain a solid foundation of culinary skills, but also the discipline and knowledge required to open and run my own restaurants. From the budget and design to creating quality food and drink, the courses cover everything you need to get started and the clout and connections to get you where you want to go.
The students are fortunate to work alongside world-renowned chefs and professionals who are active in the industry. I feel this ‘real life’ exposure compliments the training and is rare to find. SCS is the perfect recipe for success in the industry and why so many graduates go on to have such exciting and impressive careers.”
Summer JL Baird | Owner, The Hintonburg Public House, Ottawa | Stratford Chefs School Class of 1998
“My time at Stratford Chefs School were some of my best years. I grew in so many ways, educationally and personally. The challenges during my studies were worth the rewards and accompaniments… this School was where I knew I wanted to get my training to move myself forward in my career and culinary experiences. The intimate ratio of student to instructor is one, among many, of the best things Stratford Chefs School has to offer. I made the most amazing connections with classmates and instructors. The community of the Stratford Chefs School is one you’ll have for a lifetime. Stratford Chefs School was a life changing experience that set me on a new path in a world of possibilities.”
Shane Jeffery | Stratford Chefs School Class of 2019
“The education I received here allowed me to immediately write my Red Seal and step into a management position. The experience and knowledge of the Chef Instructors surpasses any other course or program I’ve looked at. The level of knowledge learned by graduates of SCS is also far superior than any other graduate students I’ve seen first hand that apply for a job at my business. As an older student I had doubts, but SCS gave me the support and determination to finish the program. Turns out it was the best decision of my life! Thank You SCS!!
Vanessa Wagar | Manager, The Scone Witch, Ottawa | Stratford Chefs School Class of 2015
“Since graduating and spending a lot of time with folks who didn’t go to SCS, I realise the incredible breadth of this education. Being exposed to so many different menus, techniques and disciplines has been incredibly valuable in the workplace. I have a confidence and cultivated instinct to effectively problem solve; and the knowledge not just to understand how to do something but *why*. I can’t wait to learn more and more, armed with this amazing foundation, provided by SCS.”
Ashley Burnie | Current Position: Backhouse, Niagara-on-the-Lake | Stratford Chefs School Class of 2018
“The information taught at SCS takes choices from a matter of opinion and habit to being researched and thought out. I find that my voice and style as a Chef are respected because my SCS education has given me such a stable foundation that is well respected throughout the industry. Courses such as Commodities and Gastronomy have provided me with the inspiration to aim for a Masters Degree in Food Studies. Without these courses, I would not have experienced such great stepping stones toward research in food and culture.”
Donna Borooah | Chef Instructor | Dish Cooking Studio, Lucy Waverman for The Globe and Mail and Food & Drink Magazine | Stratford Chefs School Class of 2016