WHAT’S COOKING IN WEEK 3?
Another week of the 16-Week Summer Program has passed and our students spent their kitchen days learning the methodologies of pan frying and sautéing. From pot stickers and Tournedos Parisienne, to Poulet à la Forestière, this week’s instruction and recipes allowed the students to learn the key differences between the two cooking methods. With great care, our students evaluated pan frying: how a thin layer of oil between the pan and food allowed the food to cook quickly and evenly. They also learned that sautéing requires precise control of the heat and quicker movement. They deglazed pans and created delicious sauces with rendered juices. Our summer students continued to work diligently, with fantastic results!
Week 3: PAN FRYING & SAUTEING
Photos by Elizabeth Kerr | Top: Carefully cooking chicken | Above left: Learning how to roll out dough for Potstickers | Above right: Filled and Formed Potstickers | Lower: Poulet à la Forestière
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)