Stratford Chefs School Grads Find Their Own Unique Flavour

Stratford Chefs School Grads Find Their Own Unique Flavour

Founded in 1983 by three local entrepreneurial restauranteurs, Stratford Chefs School has evolved over 40 years into a prestigious, internationally recognized culinary school. Program Manager Chef Randi Rudner (Class of 2012) notes that the longevity of the School’s success “is a testament to the founders, and the curriculum and pedagogy that they set up, which is still relevant and strong 40 years later.”

Located in the vibrant small city of Stratford, Ontario, about a 90-minute drive southwest of Toronto, Stratford Chefs School offers both a 32-week Diploma with Enriched Cook Apprenticeship program and a 16-week Cook Diploma program. While not a community college, Stratford Chefs School is one of only a few schools in Ontario that deliver a complete in-class Cook Apprenticeship program. The School is a notfor-profit Career College and a registered charity.

“The Stratford Chefs School program is designed to train en trepreneurs to own and operate small independent culinary-relat ed businesses, and has been very successful at doing so,” explained Executive Director Kim Cosgrove (Class of 2003). The Stratford area’s agriculture and food scenes are thriving, with many diverse independent culinary spots, many owned and operated by Stratford Alumni.

Stratford Chefs School’s intensive curriculum and small class sizes ensure hands-on and experiential learning with the ability to adapt to individual student needs and learning styles. Encouraged to pursue their passion and find their unique “flavour” or niche, Stratford alumni have gone on to become food stylists, recipe testers, photographers, chefs, chef-owners, bakers, small business owners, sommeliers, caterers, teachers, cheesemakers, producers, winemakers, influencers, and more.

Alumna Carrie Rau (Class of 2004) is a Red Seal Certified Chef, Sommelier, Wine Educator, and a co-founder of Vinequity, an organization that cultivates next-generation diverse and BIPOC leaders among Canadian wine professionals. She said Stratford Chefs School was “One of the best educational experiences of my life. I will always recommend Stratford Chefs School for a great place to learn how to cook. It changed my life!”

When Carl Heinrich (Class of 2005), co-owner of Toronto’s Richmond Station Restaurant, decided to be a chef, he said he made it a goal to pick the best culinary school in the country to build a solid foundation, explaining: “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.”

As Program Manager, Rudner is dedicated to supporting students and helping them with what they need to be successful, whether they need guidance on financial aid, community mental health supports, assistance with course material, or connections with prospective employers.

Rudner is also responsible for overseeing the Stratford Chefs School curriculum and keeping it relevant to the needs of the culinary industry and students. Chef Rudner explains: “There is a growing awareness that sustainability is a more global concern and has to extend not just to the products themselves and the way we source these products, but also the human resources of the restaurant industry. Wages and working conditions have to be sustainable at every step, from field to fork … it’s that global appreciation that is really shaping our curriculum.”

Learn more and find your flavour at stratfordchef.com