Open Kitchen | SCS Cooking Fundamentals | Boiling

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 1: Boiling.

The series begins with boiling; a safe and simple method of cooking with a self-regulating temperature. Liquid is boiling when it is rolling vigorously, and bubbles break frequently on its surface. Water, the most widely used liquid for this method of cooking, boils at 100ºC (212ºF). In practice, there are slow, medium and fast boils. It is necessary to adjust the level of the boil to suit the food being cooked — if boiled too hard the ingredients may deteriorate; if boiled too low, foodstuffs may stick to the pot.

From pasta to risotto, stock to soup, learn 8 recipes dedicated to the method of boiling.


Safety regulations require students wear closed toe shoes when participating in any cooking class.

This class has a maximum capacity of 14 students.

Classes are for students 16 years and older.

Participants will be provided with an apron and all necessary tools and equipment.

Menus, recipes and instructors are subject to change as required.

Help us help the environment! In the off chance we make too much, please bring a container with you to help take home any leftovers. (One 1 litre container is recommended).

It is the participant's responsibility to inform Stratford Chefs School of any serious food or environmental allergies and their nature no less than 48 hours before the start of class. Stratford Chefs School is committed to accommodating people with allergies and reducing risk for all members of our school community and visitors;. However, Stratford Chefs School cannot guarantee an environment completely free of allergens. In a situation where sufficient information and notice has been given, but a severe allergy cannot be accommodated, the participant will be issued a full refund.

* All Open Kitchen classes purchased online or by credit card are subject to a 5% service fee. Our ticketing service hosted by includes this fee in the total listed price.

Cost: $85/Per person + a service fee

When: Sunday Nov. 3rd, 2019
Where: Stratford Chefs School Kitchens, Stratford, 136 Ontario Street MAP
Contact: 519-271-1414