Eli Silverthorne
Instructor: Cookery, Culinary Management, Food History, Lab Packages, Recipe Specs | Open Kitchen Manager
Instructor: Cookery, Culinary Management, Food History, Lab Packages, Recipe Specs | Open Kitchen Manager
A graduate with distinction of Stratford Chefs School, Eli Silverthorne is a firm advocate for Canadian Cuisine, food history, and applied culinary sciences. After graduating, Eli worked under chefs Bryan Steele (The Prune), and Jonathan Gushue (The Berlin), while accomplishing various stages across the country, from Araxi to Scaramouche and Richmond Station in Toronto, and Maison Publique in Montreal, Eli has returned to his Southwestern Ontario roots, settling down in bountiful Perth County.
A traditionalist of sorts, he enjoys slow food cooking methods, curing, smoking, preservation, and fermentation; and above all teaching the nuances of all things culinary. In addition to teaching our practical, theory and food sciences programming Chef Eli is also responsible for designing, organizing and leading classes in our year-round public-based Open Kitchen cooking program.
Courses
Level Two 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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Level Two 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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Level One 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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Level One Practical 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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Level One Food History
This course introduces students to a more comprehensive understanding of cookery foundations by surveying the evolution of food habits at key moments in history. By examining the ingredients, technologies, tools, and cookery methods used, students…
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Level One Culinary Management
This course teaches the fundamentals of the restaurant industry, ranging in date from classical French to contemporary cookery. Professionalism, basic management principles, teamwork/team building, and labour and harassment laws will be explored. Students will be…
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