PASTRY GALORE IN WEEK 4
After only three weeks in the School Kitchens, our 16-Week Summer students took their first set of exams in Practical Cookery and Pastry classes. Week 4 is always an exciting and anxious time for students as they assemble their first Task Action Plan (TAP), demonstrate knife skills and techniques, and present their first exam dish for evaluation. Week 4 is also a rewarding time as they receive valuable feedback and begin to realize how much they’ve already learned and how far they will go with their hard work and diligence!
But wait, did someone mention Pastry classes?
Week 4: PASTRY
Students in the 16-Week Summer Program attend a weekly four-hour Pastry class, taught by Senior Instructor Chef Neil Baxter. During the first few weeks, students learn about bread making and are introduced to the history and methods of making puff pastry. They have already learned so much, from the basic elements of bread, gluten development and baker’s percentages, to the process of bulk fermentation and folding and their effect on the final product. Students have also assembled their own batch of Quick Method puff pastry and created various delicious treats.
It has been a busy and rewarding time for our summer students and they are just getting started!
Photos: Top: Vol au Vent – M. Moulton-Sauve | Above left: Challah – E. Kerr | Above right: Double Lemon Tart – S. McKillop | Lower: Cinnamon Twists & Palmiers – E. Kerr
OPEN KITCHEN Cooking Classes
There is an Open Kitchen class for every interest this summer! Choose from a variety of hands-on sessions that include Fast Fermented Breads, Get Cooking! Vegetarian, a fun (and useful) new Trade Secrets class called Home ‘Hacks’, Fish & Chips and Fish Tacos, and our popularKids Can Cook!classes offered on Sundays in July and September for parents and their children to learn together.
Hurry – classes are limited capacity and fill up quickly – reserve your favourites online now!
Chef Instructor: ELI SILVERTHORNE
“The intersection of education, hospitality and passion at which the SCS Staff live and work is phenomenal, and the dedication and care that they each bring to every aspect of their role at the Chefs School is the reason that this institution is so special. I’ve learned so very much about this industry and about life while I’ve been here, but the biggest lesson I will take away from any of this is the importance of giving a damn. All of you give a damn, and it has changed lives at this place since 1983.”
Jonathon Farrell | Stratford Chefs School Class of 2023 Valedictorian
“The Stratford Chefs School provides the training to create world-class chefs who are comfortable working in any kitchen environment. Its immersive, approachable, interactive curriculum provided me with the tools and confidence that I needed early on in my career to make the transition from the school setting to the workforce. Perhaps most important to me are the lasting friendships that were made, the ongoing support from the SCS community, and exciting collaborations with other alumni.”
Alondra Galvez | Owner/Chef, El Cactus Taco Shop | Stratford Chefs School Class of 2003
“The Stratford Chefs School offers an unparalleled learning environment in which students are immersed in a hands-on, realistic approach of what to expect in the culinary industry. My experience at the Stratford Chefs School exposed me to various cuisines, a limitless spectrum of cooking techniques, and an opportunity to work directly with renowned chefs. The calibre of the instructors, and their cumulative experience in the field, laid the foundation on which I could build the confidence I needed in order to pursue my career path.”
Yva Santini | Chef, The Flour Mill, St. Marys | Stratford Chefs School Class of 2009
“At the Chefs School, I was given the opportunity to challenge myself, and expand the limits of my culinary skill and knowledge. SCS gave me the ability to trust in my own skill and allowed me to expand my knowledge. Now I confidently pass that skill and knowledge to my students.”
Mel Athulathmudali | Teacher, Strata Montessori | Owner, Chef Mel Catering | Stratford Chefs School Class of 2016
QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com
Photography by Terry Manzo (SCS Class of 1985)