Stratford Chefs School Update

January 18-24

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It has been a productive and busy week here at the Stratford Chefs School.

The 26th Annual Gala Dinner and Auction planning is in full swing. We look forward to presenting new and long time supporters of the Stratford Chefs School with memorable evening. Details can be read here.

We wish our level one student and chef instructor Ian Middleton a successful Mayor's Gala tomorrow and thank all guests attending the our collaborative dinner with Richmond Station and Gabrielle Hamilton in Toronto on Sunday for the support.

Next week our International Inspirations dinners continue and we welcome Joseph Hoare Gastronomic Writer in Residence Gabrielle Hamilton in the kitchen for two more meals.

Visit our website and be sure to follow us on social media for the latest happenings.


Tuesday January 19 | Allie Mercer

Inspired by Pascal Barbot

Crab, Avocado Ravioli, Sweet Almond Oil

Pork, Cockle, Treviso

Lamb, Black Curry, Eggplant

Sesame, Tomato, Red Currant, Banyuls Vinegar

Potato Mousseline, Vanilla Ice Cream

Wednesday January 20 | Marisa Verbeem

Inspired by Jean-Georges Vongerichten #1

Pork Satay, Crispy Vegetable Rolls, Crab Fritters and Ginger Tuna

Chicken and Coconut Soup

‘Peking’ Duck with Crepes

Coconut Panna Cotta

Thursday January 21 | Michelle Robinson - Waitlist only

Gastronomic Writer in Residence Gabrielle Hamilton ($85 + HST)

Pasta Kerchief with Poached Egg, French Ham and Brown Butter

Escarole Salad in the Style of Roman Puntarelle

Blistered Squid with Fresh Pork Sausage and White Beans

Mascarpone Ice Cream with Salted Caramel Croutons

Friday January 22 | Jose Matamoros

Inspired by David Kinch

Garden Beignets and Crispy Leaves

Lightly Smoked Oyster with Lemon Ice

Veal and Albacore Tartare with Cabbage and Capers

A Real Coq Au Vin; Rooster in Zinfandel

Ruby Red Grapefruit, Passion Fruit and Coconut

Saturday January 23 | Donna Borooah - Waitlist only

Gastronomic Chef in Residence Gabrielle Hamilton ($85 + HST)

Grilled Head-On Shrimp with Anchovy Butter

Roasted Breast of Veal with Potatoes

Brussels Sprouts, Cauliflower and Baby White Turnips

Ripe Epoisses, Ripe Pear


Lunches are held Friday and Saturday at Rene's Bistro | 20 Wellington St, Stratford, ON

Consider booking a celebratory lunch with us, perfect for corporate or personal gatherings.

Three course lunch menus are created entirely by the student chef and executed with help from their peers and instructor.

Friday January 22

Student Chef: Francois Giguere



smoked carrots dusted in leek ash, fermented carrot foam, parsley oil, roasted squash puree, sweet potato chips


charcoal grilled king oyster mushroom, turnips, leeks, pickled shiitake, tofu, miso, fermented turnip


beet "millefeuille" ricotta and mascarpone filling, sweet pickled beets, golden beet sorbet, beet yogurt, toffee


french baguette with whipped butter

Saturday January 23

Student Chef: Angie Mohr


Pickled Shrimp Salad

Blackened Snapper

curried black beans, fermented millet grits, collard chimichurri, sweet potato puree

Red Velvet Cake

roasted banana filling, brandy tuille

Benne Buttermilk Rolls

whipped lard and cultured butter

The cost per person is $30+ HST. Wine available by the glass, bottle or we have a $5 corkage fee.

Reservations are required. Please call 519-271-1414 or email to book now!

Visit our website for more information anytime for more details and updates.

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We are Now Accepting Applications for 2016

Are you passionate about a career in the Culinary Arts? Or do you know someone who is looking for the perfect school to hone their skills?

The Stratford Chefs School is now accepting applications for Fall 2016.

Join us to see what it is like before committing.

Meet with the School's Recruitment and Admissions Officer, Robert Friesen. Ask questions about the program, financial aid and life in Stratford.

Train in real restaurant kitchens and dining rooms

Learn some basic practical culinary terms and techniques

Watch our talented chef instructors demonstrate knife skills and food preparations

Take home examples of the kinds of recipes you would learn as a student

Book your personal visit here or contact our recruitment officer Bob Friesen for more details.

Email: or

Call: 519.271.1414


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