Chef Eli: Ten Steps of Stock Production • 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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