SCS Cooking Fundamentals | Sautéing - Stratford Chefs School

SCS Cooking Fundamentals | Sautéing

Sunday, November 24th, 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 | Sautéing

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 4: Sautéing

Since both sautéing and pan-frying are done in a pan, people often confuse the two, but there are distinguishing features. Sautéing is a much more vigorous and involved technique than pan-frying because it uses less fat. Sautéing uses smaller cut portions cooked over a higher heat. Its name comes from the French sauté, meaning “to jump.” This refers to the idea that foods cooked this way are often tossed as they cook to prevent sticking and scorching.



  • Caramelized Onions
  • Poulet Saute Chausseur
  • Poulet Sate a la Brettone
  • Asparagus with Oyster Mushroom Ragout


Instructor: Eli Silverthorne


Sunday, November 24 | 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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