Learn foundational cooking methods as taught in our Professional Program. This is your opportunity to explore cooking techniques through a series of twelve 4-hour hands-on, Sunday daytime classes. These intensive workshops are perfect for the advanced home cook who is looking to learn the theory and science of food, as well as hone their dinner party skills!
Chef Instructor: ELI SILVERTHORNE
12 Class Series ticket price: $1395 + HST**
2025-26 CLASS DATES and METHODS:
- Sunday Oct 26, 2025 | Boiling
- Sunday Nov 2 | Poaching & Sous Vide
- Sunday Nov 9 | Pan-Frying
- Sunday Nov 16 | Sautéing & Knife Sharpening
- Sunday Nov 23 | Stir-Frying
- Sunday Nov 30 | Deep-Frying and Fermentation
- Sunday Dec 7 | Braising & Stewing
- Sunday Dec 14 | Roasting & Baking
- Sunday January 4, 2026 | Steaming
- Sunday January 11 | Grilling
- Sunday January 18 | Salt Curing & Ceviche
- Sunday January 25 | Group Dinner**
For 2025-26 CLASS METHODS and RECIPES, download the document below:
THE FINE PRINT:
- Classes are for participants 16 years and older.
- Class participants are required to wear closed toed shoes.
- Class participants will be provided with an apron and all necessary tools and equipment.
- Menus, recipes and instructors are subject to change as required.
- Unfortunately we cannot accommodate guests with Celiac disease in this series of classes.
- Classes are from 10am – 2pm on each scheduled Sunday at the School’s Kitchens at 136 Ontario Street, Stratford, ON.
- All pre-paid Open Kitchen reservations are non-refundable.
- If you are feeling unwell or unable to attend due to inclement winter weather, please contact admin@stratfordchef.com to discuss alternate options.
** Group Dinner meal for one guest per series participant is included in the course fee.
Limited additional guest spots will be available for $40 per person + HST.
Optional wine pairings (15 oz) will be available for $20 per person + HST.
Chef Instructor Eli Silverthorne
BON APPETIT!
Questions? Email admin@stratfordchef.com or call 519.271.1414.
