Soups, Stocks, and Sauces (June 30)

Soups, Stocks, and Sauces (June 30)

75.00

The definition of an amazing dish isn’t always on the technique upon which the protein is seared, or the vegetables prepared, but in the sauce that brings the whole dish together.  Learn how to make amazing French onion, and mulligatawny soups, Hollandaise, and learn about the traditional French mother sauces.  This is the course that will make you a better chef.  One of our biggest focuses in this class is how to season a dish.

June 30

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