Sauce-Making Fundamentals With a Professional Saucier
Join Chef Gary Hild, an experienced culinary instructor and executive chef, for this very popular introductory course on sauce-making. He’ll introduce you to the basic Mother Sauces: tomato, velouté, bechamel, espagnole and hollandaise. Then, you’ll working right next to Chef as you learn types of roux and other thickening agents, stocks, building upon the basic sauces, application of sauces in relevant recipes and meal menus.
A fun and interactive class will change the way your cook by providing basic culinary knowledge that you can build on at home!
Hands On | Tasting
Sun 10/6/19 11:00 a.m. - 1:30 p.m.
If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. Thank you!
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