What does it mean to be a better cook? Imagine being able to look in your refrigerator and pantry and feel inspired to make a meal just based on what you already have. Think about having the culinary confidence to prepare a dish without clinging to a recipe. Once you understand how ingredients and techniques work, you can begin to improvise.

We believe that understanding basic fundamental cooking techniques along with how ingredients react with one another is how you really start cooking. This series is comprised of six hands-on cooking sessions to teach you fundamental cooking techniques and explain the principles behind them. Get ready to have fun, get creative, and to be a better cook!

About this class:

French stocks and sauces are the basic building blocks for many recipes from soups and stews to curries and braises.

Learn to make your own stocks and sauces at home. It will help reduce kitchen waste, control sodium intake, and is far more flavorful than the store-bought stuff. Plus, your house will smell amazing! Once you’ve mastered stock basics, you’ll learn all about sauces, and how just five Mother sauces are the base for hundreds more.

Menu:

• Stock basics 101 (white & brown stock)
• Roux
• Béchamel
• Mornay
• Cream soups (mushroom, leek & potato, and corn chowder)
• French onion soup with gruyere toast

*Please be on time, in comfortable attire and closed toe shoes. A face mask is required.
*Pricing is for a two-day course* 

Cancellation Policy:

Please note that we do not offer refunds but honor a 72 hour cancellation policy in order to reschedule your class reservation or receive store credit.