Chicken or White Stock
Beef, Veal, or Brown Stock,
On the menu:
Make soup, both stock and cream effortlessly, with beautiful flavour and texture.
Pays anne Soup
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Roasted Butternut Squash Soup
Learn how to construct a enormous assortment of mother sauces for just a few basic ingredients.
You’ll learn the important knife cuts and understand their significance.
**PLEASE NOTE – THE CUISINART CULINARY SCHOOL CONTEST IS NOW CLOSED**
In episode 1 Chef Collins will teach you how to master the culinary fundamentals, demonstrating basic knife skills, stocks, sauces and soups.
Join us as Celebrity Chef Jonathan Collins teaches us French Cuisine and techniques.
See how to thicken and flavour soups and sauces with amazing results.
White and Brown Roux
Build a strong French Culinary Foundation and you’ll always cook with Confidence!
Roasted Vegetable Stock