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Cuisinart Culinary School – Episode 1

July 28, 2017 By Leave a Comment

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
Bechamel Sauce
Make certain to see us on Facebook at http://facebook.com/CuisinartCanada and Twitter at http://twitter.com/CuisinartCanada
Roasted Butternut Squash Soup
Learn how to construct a enormous assortment of mother sauces for just a few basic ingredients.

Cuisinart Culinary School – Episode 1

Bouquet Garni

Mornay Sauce


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

Related posts:

  1. Basic Knife Skills – Bruno Albouze – THE REAL DEAL
  2. How To Master 5 Basic Cooking Skills – Gordon Ramsay
  3. Culinary Techniques: Charring
  4. Healthy School Lunch Ideas (Roundup 11!)

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