Eli Silverthorne
Junior Cookery Instructor
A graduate of the Stratford Chefs School, Eli is a wine aficionado and a strong advocate for Canadian cuisine. Having staged in various restaurants across the country, from Araxi in Whistler, to Scaramouche in Toronto, to Maison Publique in Montreal, Eli has returned to his Southwestern Ontario roots, settling in bountiful Perth County.
A champion of traditional methods, Eli enjoys slow food cooking techniques: braising, curing, smoking and fermentation. In his work Eli is a proponent of accurate and comprehensive understandings of food culture, history, and molecular science.
Eli is currently Executive Chef at Okazu (85 Downie Street, Stratford) and is the Lead Instructor for the 2018 season of Open Kitchen programming at the Stratford Chefs School. Eli is also a core instructor for Stratford Chefs School’s Professional Program, teaching practical cookery and theory components including: recipe specifications, lab reports, and food history.
Courses
Restaurant Lab Menu Theory
Preparing a written menu package for one menu will provide the student chef with the opportunity to critically analyse the menu. The exercise requires students to examine the style of cuisine, gastronomical and nutritional approaches,…
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Restaurant Lab Delivery Plan
In this component, the student chef will prepare one menu package: an organizational analysis of the menu. Issues considered include: an organizational chart, job specifications and training action plans.
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Recipe Specifications
Recipe Specs, as they are known, will teach students how to analyze a recipe according to a recipe goal. Students will learn to analyze and identify ‘watch points’ during the dish’s preparation that may influence…
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Cookery
This class provides students with a basic level of skill in cookery by introducing them to fundamental methods of cooking and to examples of classical and modern dishes that best suit each method. Through assigned…
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