Sauce-Making Fundamentals With a Professional Saucier

NOTE: This class was moved from Mon 8/24.

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.

You'll learn types of roux and other thickening agents, stocks, building upon the basic sauces, application of sauces in relevant recipes and meal menus. An interesting class designed to change the way your cook by providing basic culinary knowledge that you can build on at home.

Participation Class | Tasting
Tue 10/6/20     6:30 - 9:00 p.m.

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost.

NOTE: For Onsite Classes, when you arrive, please check in with our Class Assistant who will give you information as to where you will be seated.  We will be arranging our classrooms to allow for social distancing. In order to comply with governmental orders and for the protection of our guests and staff, we ask that you wear a mask when here at The Culinary Center of Kansas City. If you are planning to sit next to someone else attending the class, we would suggest arriving at least 20 minutes prior to the start time of the class so that we can address that request.  Both students would need to be comfortable with the request to be seated together. Thank you!