Open Kitchen | SCS Cooking Fundamentals | Steaming

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 9: Steaming

Steaming is one of the most nutritionally sound methods in a cook’s repertoire since it is relatively fast, preserving nutrients, and requires no fat. Steaming is a method best-suited to cooking delicate items like fish, grains and vegetables. Dumplings also require steaming; baking them would result in an altogether different result, and boiling would damage them. Ingredients must be of the highest quality, since steaming will only accentuate any hint of staleness or age. Steaming is an efficient method in terms of time, energy and space. With instructor Eli Silverthorn


  • Shao Mai
  • Stuffed Lotus Leaves
  • Cauliflower Tostadas
  • Steamed Mussels

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 Feb. 9th, 2020
Where: Stratford Chefs School Kitchens, Stratford, 136 Ontario Street MAP
Contact: 519-271-1414