11/12/19 & 11/13/19 BASIC STOCKS

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11/12/19 & 11/13/19 BASIC STOCKS

160.00

Tuesday and Wednesday
November 12 and November 13
6:00 pm - 9:00 pm

BASIC STOCKS
Hands On! Working with Chef Phil-

Basic stocks will consist of the most common stocks
used in kitchens today: Chicken, Beef, and vegetable.
From each stock we will prepare a variety of sauces and soups.
Cream and clear broth soups as well as puréed.
We will discuss the difference between Boullion cubes and bases,
and how to properly to use them.
2 night workshop-
All students will be having dinner.

Guest Chef Phillip Riccomini has worked in food service for over 54 years
from pot washer to executive chef and owner.
•Graduate of the Culinary Institute of America, 1977
•Member of the American Culinary Federation (ACF)
where he holds three certificates as: a Certified Executive Chef;
Certified Executive Pastry Chef; and Certified Culinary Educator.
•Chef Phil has taught for over 20 years, from high school to college culinary programs.
During his years as an instructor, his students competed in regional, state and national competitions where they were consistent winners in one category or another for 14 years in a row.

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