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Basics Series - Class Three Mother Sauces

Saturday, October 3, 2015
Learn about the five “mother sauces” used in classic French cooking and how to use them as a starting point for a variety of sauces. This class will discuss the difference between reduction sauces and thickened sauces, how to make
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Basics Series: Class One Knife Skills

Saturday, September 19, 2015
Basic knife skills start with fundamentals. In this class you’ll learn the anatomy of a knife and what the various shapes and types of knives are used for, the right grip for your knife, and how to sharpen your most
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Basics Series: Class Two Stocks and Broths

Saturday, September 26, 2015
Knowing how to make a broth with deep flavor is something every cook should have in her or his repertoire. This class begins with fundamentals, how-to make a good stock and it’s many uses. Chef Jonathan will demonstrate making a