Turning Up the Heat | Weekly Update for July 27-August 2, 2023

July 18, 2023


We turned up the heat in Week 5 as Chef Baxter introduced our summer students to the methodology of Stir Frying.
During Cookery classes, the students continued to improve their knife skills as they cut their proteins and vegetables into uniform sized pieces, necessary when eating with chopsticks! As our students assembled marinades and sauces, they learned the importance of proper planning for stir fry cooking, a quick cooking method that requires a great deal of preparation, precision, and finesse. There is no time to check the recipe while one is cooking with a hot wok!

Week 5: STIR FRY

As they heated up their woks, Chef reminded the students that by continuously tossing and stirring the food in the wok, they would ensure that nothing burned on the hottest parts of the wok. By week’s end, our students had prepared nine delicious recipes, worked with a wide variety of ingredients, and begun to develop a level of proficiency in this ancient cooking technique.
Photos by Elizabeth Kerr: Top: Yangzhou Fried Rice | Above left: Stir Fried Chicken with Broccoli | Above right: Singapore Noodles | Lower: Black Bean Chicken

OPEN KITCHEN Cooking Classes

There is an Open Kitchen class for every interest this summer! Choose from a variety of hands-on sessions that include Fast Fermented Breads, Get Cooking! Vegetarian, a fun (and useful) new Trade Secrets class called Home ‘Hacks’, Fish & Chips and Fish Tacos, and our popular Kids Can Cook! classes offered on Sundays in July and September for parents and their children to learn together.
Hurry – classes are limited capacity and fill up quickly – reserve your favourites online now!

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)

Posted in Alumni, Blog, Faculty/Staff Posts, Open KitchenTags:
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