SCS Cooking Fundamentals | Poaching - Stratford Chefs School

SCS Cooking Fundamentals | Poaching

Sunday, November 10th, 2019 4:00PM - 8:00PM


Foundational cooking methods as taught in Stratford Chefs School’s Professional Program

136 Ontario Street, Stratford, ON, Canada

136 Ontario Street, Stratford, ON, Canada

SCS Cooking Fundamentals | Poaching

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 2: Poaching

Whereas boiling involves immersing foods in an active, sputtering liquid, poaching requires a gentler approach. The temperature of the cooking liquid is much lower: it does not bubble but trembles and shivers delicately; a welcome bath for fragile foods. This refined method is more challenging to master than boiling as it requires more attention to the regulation of temperature and movement.



  • Duck Confit (potatoes cooked in duck fat)
  • Poached Eggs – Oeufs Caroline
  • Court Bouillon – Poached Trout with Brown Butter Sauce
  • Chinese White Chop Chicken
  • Clarified Butter – emulsified hot sauces (Maltaise/Hollandaise sauces)


Instructor: Eli Silverthorne


Sunday, November 10 | 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 includes this fee in the total listed price. 

Please visit our Open Kitchen page and read the Terms & Conditions carefully

What Sets Stratford Chefs School Apart



Innovative Program

Our unique program model is method-based, hands-on, experiential, work-integrated learning.

High Quality Program

An enriched, immersive curriculum with exceptional standards and small classes.

Expert Instructors

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

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.


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

Applications are now open for our 16 Week Diploma Summer Program and our 32 Week Professional Diploma Program 2020!

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