When Eleanor Kane decided to escape Montreal in the late 1970s for the relative peace and tranquility of Stratford, little did she realize that her tea shop would soon lead to a transformation of the restaurant scene, not only in Stratford but across Canada and beyond.  She sits down with Craig to discuss how the Stratford Chefs School came to life.
 
<a href="https://stratfordchef.com/">https://stratfordchef.com/</a>

When Eleanor Kane decided to escape Montreal in the late 1970s for the relative peace and tranquility of Stratford, little did she realize that her tea shop would soon lead to a transformation of the restaurant scene, not only in Stratford but across Canada and beyond. She sits down with Craig to discuss how the Stratford Chefs School came to life. https://stratfordchef.com/

When Eleanor Kane decided to escape Montreal in the late 1970s for the relative peace and tranquility of Stratford, little did she realize that her tea shop would soon lead to a transformation of the restaurant scene, not only in Stratford but across Canada and beyond. &nbsp;She sits down with Craig to discuss how the Stratford Chefs School came to life.
 
<a href="https://stratfordchef.com/" rel="noopener noreferrer">https://stratfordchef.com/</a>

Eleanor Kane: Igniting the Culinary Revolution

Equally at home on camera or behind a microphone, Craig Thompson is a skilled interviewer who launched his film and television production company, Ballinran Entertainment, in 1995 following more than a decade as a broadcast journalist and foreign correspondent. He has written, produced, and directed dozens of award-winning documentaries. The Stratford Slice represents a full circle for Thompson, who started his career at the local radio station. The Stratford Slice illuminates extraordinary stories, through conversations with a range of fascinating people with a connection to Stratford.

Share Eleanor Kane: Igniting the Culinary Revolution

Sign up to save your podcasts

Eleanor Kane: Igniting the Culinary Revolution

Eleanor Kane: Igniting the Culinary Revolution