Cooking Fundamentals-Stocks, Sauces, and Kitchen Equipment July 20, 2012

Have you always wanted to go to Culinary school? Have you been cooking for years and just want to cook better? Are you a novice interested in getting your feet in the kitchen more often? Then the Fundamentals classes are the ones for you! These classes are for those who are serious about learning how to cook. As always, we provide a relaxing and warm environment for you to learn in. We're so confident you'll learn more than in any other class offered by the competition that we guarantee it!

Learn basic items to keep in your fridge, freezer, and pantry in order to make delicious meals at any time. In this class, you'll learn how to make homemade stocks, soups, and classic mother sauces to manipulate into small sauces. This class is great for those looking to add flavor and excitement into their meals - this is a great foundation for all cooks.

This class is a prerequisite for Cooking Fundamentals - Top Chef Challenge

Learn how to stock your pantry and what equipment to buy for your kitchen
Create new and exciting salads with homemade salad dressings
Homemade beef, chicken, and vegetable stock
Classic mother sauces: veloute, mayo, hollandaise, bechamel, tomato, and espagnole
Small sauces: take the mother sauces and create them into delicous combinations for your meals
Learn the art of roux making and thickening agents
Relishes, chutneys, condiments, and gravies techniques and recipes will be provided
BYOB

Official Website: http://www.welldonecc.com/classdetail.aspx?class_id=4