According to Fernand Point, the father of modern French cuisine, “In the orchestra of a great kitchen, the sauce chef is a soloist.” Well that makes our lovely Chef Jason
According to Fernand Point, the father of modern French cuisine, “In the orchestra of a great kitchen, the sauce chef is a soloist.” Well that makes our lovely Chef Jason a virtuoso because sauces are his passion! In reality sauces are a simple way to make a meal more interesting and are a chance for home cooks to improvise a little and get creative.
Jason will teach you a repertoire of classic & contemporary sauces to give you the ability to add the wow factor to your cooking without slaving for hours! You will learn about thickening agents, reductions, emulsions and flavoured oils.
These skills really will equip you to take your cooking to the next level, and if any of them don’t go to plan, you will also learn tips and tricks to salvage them!
You will be able to take your sauces home to use for your meals at home.
Examples of what you will cook:
A selection of the 5 Mother Sauces – béchamel, velouté, espagnole, hollandaise and tomato
Emulsions and flavoured oils
Tips on how to save a sauce with issues!
Light meal and nibbles and the sauces you make to take home