Paris International Cooking School

Stock & Sauce Workshop

In this workshop, students will learn how to make brown stock, chicken stock, fish stock, Hollandaise sauce, Mornay sauce, Suzette sauce, compound butter, and more from scratch. As well as a four-course meal using the sauces made during the workshop.


Like all our other Cooking Classes and Workshops, this workshop is fully practical (hands-on). Students are fully involved in this workshop. We don't ask you to just watch the demonstration, prepared to get your hands messy! (Okay, not that messy)

We have one set of menu (set of recipes) for this workshop (click button to reveal)



enrolment

To enrol into this workshop, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)
Workshops are run subject to acquiring minimum numbers. Maximum number of students for this Workshop is 6.

what to bring

Students are asked two tea towels, food containers (for taking food home) and wear full closed flat shoes.
Students will enjoy the food prepared by the students at the end of the workshop.
Please feel free to bring a camera with you if you'd like to take photos of completed work. (We found many students were interested to take photos of the food they made.)


Timetables:







Team Building / Corporate

School Group Workshop

Markets & Speciality Shops Tour

Native Australian Cooking Demonstration and Lunch

Free Recipes










No surcharges on credit cards.