Monday August 6:
Stocks, Clear Soups And Flavor

Learn how to put a basic chicken stock on the fire. We will then learn how to make any clear soup with a stock and one simple progression. We’ll look at this progression as it is used to create flavor bases around the world. This class is free and open to the public!

Wednesday August 8:
Cream Soups And Sauce Work

Chef Dave is going to discuss how one obscure French sauce serves as the base for any cream soup, sauce, gravy or pot pie. This class has a ton of rock solid kitchen technique that works in your home and in your life. This class is free and open to the public!

Monday August 13:
More Cool Soup Work!

Put on your kitchen science hat as we create a crystal-clear and delicious consommé and then caramelize onions into a dark and mysterious French onion soup. Like other Industry courses, you may just leave the building knowing something you didn’t know before. This class is free and open to the public!