Stocks and Sauces
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Learn classic stocks sauces and emulsions hands on
Master roux sauces veloutés reductions and dressings
Practice demi glace techniques with expert tutor guidance
Build confidence through practical pair based cooking sessions
Stocks and Sauces Full Day Cookery Course
Discover the foundations of classic stocks, sauces, and emulsions during a full day hands on cookery course led by head tutor James. Learn essential techniques in a relaxed and social kitchen environment while building practical skills and confidence through guided cooking.
Explore a range of classic preparations, from roux based sauces and veloutés to reductions, demi glace, and dressings. The pair based format encourages interaction and allows participants to practice techniques throughout the session with friendly guidance.
Tea, coffee, ingredients, equipment, takeaway containers, recipe pack, and lunch are available during the course. There is no weighing up or washing up, allowing you to focus on cooking and take the sauces you make home to enjoy later.
The course is for participants aged eighteen and over and is not suitable for vegetarians. Only paid participating guests may attend, with no spectators or waiting area available. Participants should wear suitable flat shoes and sensible clothing. Dietary requirements must be stated when booking, while limited requests can be accommodated.
Stocks and Sauces Full Day Cookery Course
Discover the foundations of classic stocks, sauces, and emulsions during a full day hands on cookery course led by head tutor James. Learn essential techniques in a relaxed and social kitchen environment while building practical skills and confidence through guided cooking.
Explore a range of classic preparations, from roux based sauces and veloutés to reductions, demi glace, and dressings. The pair based format encourages interaction and allows participants to practice techniques throughout the session with friendly guidance.
Tea, coffee, ingredients, equipment, takeaway containers, recipe pack, and lunch are available during the course. There is no weighing up or washing up, allowing you to focus on cooking and take the sauces you make home to enjoy later.
The course is for participants aged eighteen and over and is not suitable for vegetarians. Only paid participating guests may attend, with no spectators or waiting area available. Participants should wear suitable flat shoes and sensible clothing. Dietary requirements must be stated when booking, while limited requests can be accommodated.
- Tea and coffee
- Ingredients and equipment
- Lunch
- Gratuities
- Soft drinks
- Alcohol
$ 226.22
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Activity Provider: Kent Cookery School