WHAT’S COOKING IN WEEK 2?
It was another busy week in the Practical Cookery kitchen as our 16-Week Summer Program students tackled poaching and sous vide. Not only did they follow Chef Baxter’s instructions to perfectly poach proteins and vegetables, they also worked on competency in knife skills, sauces, stocks, and sous vide.
Whether they were preparing court bouillon to poach fish or setting up the circulator to sous vide shanks for poached veal shank, herbed vinaigrette, with celeriac, our students continued to listen well, take notes, work hard, and smile!
Week 2: POACHING & SOUS VIDE
Poach: to cook food gently in liquid just below the boiling point, between 140 to 180 degrees Fahrenheit.
Sous Vide: a French cooking technique meaning “under vacuum”. Food is vacuum sealed in a cooking bag and heated at a specific temperature in a circulating water bath.
Photos by Elizabeth Kerr | Above left: Consommé à la Royale | Above right: White Chopped Chicken | Lower: Veal shank, herbed vinaigrette with celeriac
We look forward to sharing more of what our 16-Week Summer Program students learn and create in the coming weeks!
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)