Summer Program Update: BRAISING and ROASTING
It has been another fantastic and challenging week in the kitchens as our 16-Week Summer Program students have tackled both braising and roasting. They have braised lamb shanks and beef short ribs, puréed cauliflower, golden turnip, and green apple, roasted many different proteins, all the while continuing to work on their butchery and knife skills. What a week!
WEEK 7 – BRAISING AND ROASTING
What is the difference between braising and roasting?
The main difference between these two cooking methods is that braising includes the addition of liquid in a closed pot. Using a small amount of stock or wine and cooking at a low temperature ensures that the finished dish is very flavourful, cooked without fear of burning. The braising liquid then becomes the sauce for the finished dish. Braising is an ideal cooking method for secondary cuts of meats.
By contrast, roasting has long been associated with primary cuts of meat, served at more formal meals, and has long been celebrated as the core component of traditional French haute cuisine meals. When preparing the roast, it may be placed on a mirepoix of vegetable (the aromatic flavour base made by lightly cooking onions, celery, and carrots) to prevent the roast from burning, as well as flavour the drippings, and help prevent the bottom of the roast from overcooking. Afterwards, the vegetables are strained, and the drippings can be used to prepare a delicious gravy.
Photos by Elizabeth Kerr | Top: Roasted Cod on Savoy Cabbage with Bacon-Butter Sauce | Above left: Braised Lamb Shanks | Above right: Roasted Duck Breast with Pork Riblet Tagine and Israeli Couscous
OPEN KITCHEN Cooking Classes
There is an Open Kitchen class for every interest! Choose from a variety of hands-on public sessions that include Inspired by Greece, a fun new Trade Secrets class called Home ‘Hacks’, as well as Inspired by Mexico and our popular Kids Can Cook! classes for parents and their children to learn together.
Hurry – classes are limited capacity and fill up quickly – reserve online now!
Chef Instructor: ELI SILVERTHORNE
“The intersection of education, hospitality and passion at which the SCS Staff live and work is phenomenal, and the dedication and care that they each bring to every aspect of their role at the Chefs School is the reason that this institution is so special. I’ve learned so very much about this industry and about life while I’ve been here, but the biggest lesson I will take away from any of this is the importance of giving a damn. All of you give a damn, and it has changed lives at this place since 1983.”
Jonathon Farrell | Stratford Chefs School Class of 2023 Valedictorian
“The Stratford Chefs School provides the training to create world-class chefs who are comfortable working in any kitchen environment. Its immersive, approachable, interactive curriculum provided me with the tools and confidence that I needed early on in my career to make the transition from the school setting to the workforce. Perhaps most important to me are the lasting friendships that were made, the ongoing support from the SCS community, and exciting collaborations with other alumni.”
Alondra Galvez | Owner/Chef, El Cactus Taco Shop | Stratford Chefs School Class of 2003
“The Stratford Chefs School offers an unparalleled learning environment in which students are immersed in a hands-on, realistic approach of what to expect in the culinary industry. My experience at the Stratford Chefs School exposed me to various cuisines, a limitless spectrum of cooking techniques, and an opportunity to work directly with renowned chefs. The calibre of the instructors, and their cumulative experience in the field, laid the foundation on which I could build the confidence I needed in order to pursue my career path.”
Yva Santini | Chef, The Flour Mill, St. Marys | Stratford Chefs School Class of 2009
“At the Chefs School, I was given the opportunity to challenge myself, and expand the limits of my culinary skill and knowledge. SCS gave me the ability to trust in my own skill and allowed me to expand my knowledge. Now I confidently pass that skill and knowledge to my students.”
Mel Athulathmudali | Teacher, Strata Montessori | Owner, Chef Mel Catering | Stratford Chefs School Class of 2016
QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com
Photography by Terry Manzo (SCS Class of 1985)