Our Open Kitchen Program offers a vast array of recreational cooking classes to broaden your knowledge and increase your skill set, while having fun! Whether it's a Get Cooking class inspired by the cuisine of Italy, Mexico or France, a Methodology class dedicated to roasting, or learning the Trade Secrets of fried chicken, you will enjoy these varied hands-on classes that are experiential and delicious!
Reserve your spots for June and July before they sell out: https://www.exploretock.com/stratfordchefsschool
More classes for August and September will be announced soon!
Stratford Chefs School immerses students in hands-on culinary training, but also teaches theory courses such as Food History, Communications, Nutrition, Gastronomy, and more. Exploring these multiple aspects of cuisine contributes to the development of skilled, well-rounded, thoughtful chefs.
In Level 2 Gastronomy, taught by Randi Rudner, students examine critical issues facing our food systems, sustainability, and the roles food and cooking play in modern culture. When asked to reflect on the food world around them and investigate a current issue in Canadian food production of personal interest, a number of thought-provoking essays were submitted by our Level 2 Students. We are pleased to share the report by Jessica Wilson (Class of 2025), which examines agricultural land trusts as a means of increasing land access and reimagining land tenure.
Read on our blog: https://stratfordchef.com/blog/changing-the-agricultural-landscape/
Take your culinary skills to new heights with Stratford Chefs School's Open Kitchen recreational Cooking Classes! Our June class schedule is now available. Reserve your spots soon, classes have limited capacity and fill up quickly.
NEW for Summer: Our popular Cooking Fundamentals Methodology Classes will be offered this summer on Tuesday evenings beginning June 3. Each class will feature a foundational cooking method as taught in our Professional Program. Sign up for one, or all twelve methodology classes, which will be offered on Tuesday evenings through June, July and August.
More Info and to Reserve: https://www.exploretock.com/stratfordchefsschool/
Stratford Chefs School immerses students in hands-on culinary training with Practical courses that build real-world culinary skills, but also teaches Theory courses such as Food History, Communications, Nutrition, Gastronomy, and more. Exploring these multiple aspects of cuisine contributes to the development of skilled, well-rounded, thoughtful chefs.
Critical issues facing our food systems, sustainability, and the roles food and cooking play in modern culture are examined in Level 2 Gastronomy, taught by Randi Rudner. When asked to reflect on the food world around them and investigate a current issue in Canadian food production of personal interest, a number of thought-provoking essays were submitted by our Level 2 Students. We are pleased to share the Gastronomy report "Make Lakes Great Again", by Jenny Duong (Class of 2025), which examines the impact of an invasive species on fish populations of the Great Lakes.
Read on our blog: https://stratfordchef.com/blog/gastronomy-make-lakes-great-again/
