Chef Eli: Ten Steps of Stock Production • Stratford Chefs School
Stratford Chefs School

Chef Eli: Ten Steps of Stock Production

Tips and Recipes from our Open Kitchen

Open Kitchen: Trade Secrets
from Chef Instructor Eli Silverthorne

Ten Steps of Stock Production

Stocks are the backbone of any kitchen and their skillful production, reduction and use are the mark of a true cook / chef.  In the traditional kitchen / brigade structure, this type of stock production would fall on the saucier  who would be a senior member of the chef de partie system (one below sous chef, or chef, for example), given the critical nature of the stock / jus / sauce component of the dish.

What is a “Mirepoix“? How is Stock different from Jus?

Chef Eli explains the Ten Steps of Stock Production for your at-home exploration. Click the link below for the details.

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Testimonials

Ashley Burnie

Ashley Burnie

Stratford Chefs School, Class of 2018 | Current Position: Backhouse, Niagara-on-the-Lake

“Since graduating and spending a lot of time with folks who didn’t go to SCS, I realise the incredible breadth of this education. Being exposed to so many different menus, techniques and disciplines has been incredibly valuable in the workplace. I have a confidence and cultivated instinct to effectively problem solve; and the knowledge not just to understand how to do something but *why*. I can’t wait to learn more and more, armed with this amazing foundation, provided by SCS.”

What Sets Stratford Chefs School Apart

Innovative, World-class Program*

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program*

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

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Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

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SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.

 

*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  

 

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