Explore the art of making delicious stocks, the foundation to good sauces and soups. From there, participants will move on to create cream/puree soups, consommé and court bouillon. This course will also cover Escoffier’s Mother sauces including
béchamel, veloute, espagnole, tomato and the every tricky hollandaise as well as different thickening agents and how to get the best results.
This class will meet for a total of 50 hours from 6:00 p.m.-11:00 p.m. on Thursday and Friday evenings beginning on Thursday, February 15 to Wednesday, March 16, 2018.