Choose the school that's perfect for you
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EXCELLENCE
- Canada's only hands-on chefs school offering daily instruction in real restauratn kitchens
- You will use only the finest and freshest ingredients with an emphasis on local and seasonal foods
- Our graduates are in high-demand and immediately employable
- Your future career opportunities include:
| Chef/Owner |
Pastry Chefs |
| Teachers |
Cheese Makers |
| Sommeliers |
Caterers |
| Food-Writters |
Restauranteurs |
FACULTY
- You will train with the best International, Canadian and alumni chefs from across Canada & around the world
CLASS SIZE
- You will work in small groups, 12:1 ratio students to chef instructor
DIVERSITY
- Curriculum includes 535 more hours of instruction than other programs
- Your unique enriched learning program includes:
| Basic Cookery |
Pastry |
| Ethnic Cuisine |
Business |
| Food Costing |
Wine Fundamentals |
| Gastronomy |
Nutrition |
| Sanitation |
Commodities |
| Restaurant Design |
Culinary Management |
| Communications |
Restaurant Service |
IF YOU WANT A CAREER WITH OPPORTUNITY AND EMPLOYABILITY,
STRATFORD CHEFS SCHOOL SHOULD BE YOUR FIRST CHOICE.
NEW THIS FALL...
We now offer a 8-day preparatory course for those students applying who do NOT have any previous work experience
Preparatory Course Outline
So what are you waiting for?
CLICK HERE TO LEARN MORE ABOUT OUR SCHOOL
In the News
Joseph Hoare Gastronomic Writer in Residence for 2012/2013
The Stratford Chefs School is delighted to announce that James Oseland, the editor-in-chief of the critically acclaimed food magazine Saveur will be the Joseph Hoare Gastronomic Writer in Residence for the 2012/2013 school year. He will be introduced to program supporters at a luncheon on November 18th, and be in residence from November 19th to 29th.
With Mr. Oseland at the helm, Saveur has won more than 25 awards, including eight James Beard awards for journalism. The magazine has also been honoured with an award for best single-topic issue from the American Society of Magazine Editors.
Additionally, Mr. Oseland is the editor of Saveur: The New Comfort Food, a cookbook published in 2011. His 2006 memoir, Cradle of Flavor recounts his time living (and eating) in Southeast Asia. The New York Times named it one of the best books of that year, and it received awards from the International Association of Culinary Professionals and the James Beard Foundation.
Mr. Oseland has appeared as a judge on Bravo’s Top Chef Masters, and has lectured at the Culinary Institute of America’s Worlds of Flavor conference.
Previously an editor at Vogue and Mademoiselle Magazines, he holds degrees in photography and film studies from the San Francisco Art Institute.
March Break Culinary Camp 2012
Another Great Success!
Photo courtesy of ionstratford.ca
Thank you to everyone for participating in this year's March Break Culinary Camp 2012! Over 60 participants trained with our chefs this past week. Participants ages ranged from 13 to 52 years old!
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