Open Kitchen | SCS Cooking Fundamentals | Braising&Stewing

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 7: Braising and Stewing

The primary diļ¬€erences between a braise and a stew are the size of the item stewed and the amount of liquid used. While braises generally involve larger cuts of meat (whole joints), stewing meat is normally cut into smaller pieces. Stews require more liquid than braises, unlike braises the items in a stew should be completely submerged by liquid. In addition, stews are normally cooked on top of the stove, uncovered, while braises are cooked in a covered container. With instructor Eli Silverthorne.


  • Sous Vide - theory
  • Lamb Shanks with Creamy Beans and Turnip Purée
  • Beef Short Ribs with Cauliflower Purée and Picked Mushrooms
  • Navarin Printanier
  • Blanquette de Veau

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 Jan. 12th, 2020
Where: Stratford Chefs School Kitchens, Stratford, 136 Ontario Street MAP
Contact: 519-271-1414