SCS Cooking Fundamentals | Grilling
Every week Level One students at Stratford Chefs School tackle one of the ten foundational methods of cooking. This is your opportunity to explore these cooking techniques as taught in Stratford Chefs School’s renowned professional culinary program. This 4-hour, hands-on intensive class is perfect for the more advanced home cook or for anyone interested in examining a future career in the culinary arts.
Week 10: Grilling
Grilling is often considered the “perfect” cooking method for the nutritionally minded chef. Items suited to it are generally lean and, like steaming, do not require the addition of fat. Since grilling is a fast method, meats are usually prime cuts; cooking time will not be long enough to break down connective tissue. Because the cooking period is very short, there is very little opportunity to introduce ﬂavour; marinating can help solve this. Delicate items often beneﬁt from basting with oil or fat to add ﬂavour and moisture, and to prevent sticking.
- Carne Asada a la Mexicana
- Grilled Burger with Fixings
- Grilled Salmon with Quick Cous Cous and Cucumber Salad
- Grilled Sweet Potato Salad with Goat Gouda
Instructor: Eli Silverthorn
Sunday, February 23 | 4:00pm – 8:00pm
$85 per person (+ service fee*)
All Open Kitchen classes purchased online or by credit card are subject to a 5% service fee. Our ticketing service hosted by universe.com includes this fee in the total listed price.
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