Stratford Chefs School Update
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.
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
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.
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: firstname.lastname@example.org or
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