Trade Secrets | Preserving Berries - Stratford Chefs School

Trade Secrets | Preserving Berries

Saturday, June 16th, 2018 10:00AM - 1:00PM

Description

Intensive workshops focused on a cooking technique, dish or product.


136 Ontario Street, Stratford, ON, Canada

136 Ontario Street, Stratford, ON, Canada

Trade Secrets | Preserving Berries

Intensive workshops focused on a cooking technique, dish or product.

 

Learn how to preserve the bounty of the berry harvest and take home some wonderful jams and jellies at the end of this hands-on class! Perfect for the beginner to intermediate home chef!

 

Instructor: Eli Silverthorne

 

Saturday, June 16 | 10:00am – 1:00pm

$65 per person (HST included)

 

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Light snacks will be provided during class.

Health Board regulations require students wear closed toe shoes when participating in any cooking class.

This class has a maximum capacity of 14 students.

Classes are for students 16 years and older

Participants will be provided with an apron and all necessary tools and equipment.

Menus, recipes and instructors are subject to change as required.

Help us help the environment! Please bring a container with you to help you take home the fruits of your labour. (One 1 litre container is recommended).

 

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.

Alumni

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 32 Week Professional Diploma Program!
Classes start October 22, 2019

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