Open Kitchen | SCS Cooking Fundamentals | Sautéing

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. Instructor Eli Silverthorne.


  • Caramelized Onions
  • Poulet Saute Chausseur
  • Poulet Sate a la Brettone
  • Asparagus with Oyster Mushroom Ragout

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.


Cost: $85/Per person + a service fee

When: Sunday Nov. 24th, 2019
Where: Stratford Chefs School Kitchens, Stratford, 136 Ontario Street MAP
Contact: 519-271-1414