SCS Cooking Fundamentals | Stir-Frying - Stratford Chefs School

SCS Cooking Fundamentals | Stir-Frying

Sunday, December 01st, 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 | Stir-Frying

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 5: Stir-Frying

Since stir-frying involves only a short cooking time, and a great deal of precision and finesse on the cook’s part. Because a spoon and set of chopsticks are the only utensils permitted at a Chinese table, it is crucial that items to be stir-fried are of uniform size. If the pieces are not of similar size, cooking will be uneven and the finished results substandard. To further complicate advance preparations, there are strong customs and traditions dictating the ways in which certain ingredients must be cut and/or cooked.



  • Chinese Boiled Rice
  • Stir-fried Shrimp with Corn and Straw Mushrooms
  • Stir Fried Beef Slices
  • Yangzhou Fried Rice
  • Singapore Noodles


Instructor: Eli Silverthorne


Sunday, December 1 | 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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