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Starts September 2024
Did you ever hear the expression “the secrets in the sauce?” Well, to be precise, the secrets in the stock. Stock is in all soups and stews. It’s the liquid that infuses color, clarity, and flavors. The artist that creates stock in the commercial kitchen is known as the Saucier. Learn how to quickly make soups and stews that will be both hearty and comforting. The upcoming cold winter nights will seem less harsh with a cozy supper consisting of traditional New England Clam Chowder, a hearty beef stew, or a rich Italian minestrone when you have learned “The Secrets of the Saucier”
$375.00
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