SCS Cooking Fundamentals | Steaming - Stratford Chefs School

SCS Cooking Fundamentals | Steaming

Sunday, February 09th, 2020 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 | Steaming

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 9: Steaming

Steaming is one of the most nutritionally sound methods in a cook’s repertoire since it is relatively fast, preserving nutrients, and requires no fat. Steaming is a method best-suited to cooking delicate items like fish, grains and vegetables. Dumplings also require steaming; baking them would result in an altogether different result, and boiling would damage them. Ingredients must be of the highest quality, since steaming will only accentuate any hint of staleness or age. Steaming is an efficient method in terms of time, energy and space.



  • Shao Mai
  • Stuffed Lotus Leaves
  • Cauliflower Tostadas
  • Steamed Mussels


Instructor: Eli Silverthorn


Sunday, February 9 | 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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