Open Kitchen | SCS Cooking Fundamentals | Sautéing
Saturday Jun. 13th, 2020
10:00 AM – 2:00 PM
Host: Stratford Chefs School
Every week Level One students at Stratford Chefs School tackle one of the ten foundational methods of cooking. This is your opportunity to explore these cooking techniques as taught in Stratford Chefs School's renowned professional culinary program. This 4-hour, hands-on intensive class is perfect for the more advanced home cook or for anyone interested in examining a future career in the culinary arts.
Week 4: Sautéing
Since both sautéing and pan-frying are done in a pan, people often confuse the two, but there are distinguishing features. Sautéing is a much more vigorous and involved technique than pan-frying because it uses less fat. Sautéing uses smaller cut portions cooked over a higher heat. Its name comes from the French sauté, meaning “to jump.” This refers to the idea that foods cooked this way are often tossed as they cook to prevent sticking and scorching.
- Caramelized Onions
- Poulet Sauté Chausseur
- Poulet Sauté a la Brettone
- Asparagus with Oyster Mushroom Ragout
This event is wheelchair accessible.
Cost: $85/Per person + a service fee
Location: Stratford Chefs School Kitchens, Stratford, 136 Ontario Street, Stratford
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