Our Fundamentals classes are designed to give home cooks a solid foundation of skills for everyday cooking and baking. They will build your confidence, equip you with techniques, and provide you with abundant inspiration in the kitchen.
What You'll Learn
By the end of the class you will:
- Understand the basic chemistry of emulsified, butter, and roux-based sauces by walking through examples of each
- Have the confidence to elevate a simple meal with a quick sauce from pantry staples
- Have the ability to build a pan sauce from memory and without a recipe
About This Class
One thing that separates restaurant dishes from home cooking is the ability to execute a refined sauce. Sauce Fundamentals will walk through the foundations of preparing a variety of professional style sauces to pair with savory dishes.
You’ll learn to make several classic French sauces as well as a few, more modern, sauces that are lighter, intense, and quickly prepared. Each student will also have an opportunity to execute an emulsified sauce, such as hollandaise, doing it by hand so you understand exactly how it comes together.
This class is ideal for any level of home cook who wants to elevate their skills to a more professional level.
Menu
Some of the sauces that will be made in this session are hollandaise, beurre blanc, béchamel, classic reduction-pan sauce and more
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
FAQ
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Cancellation Policy
David Groff
After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, David spent time teaching cooking classes and working as a line cook at Zuni Cafe and Gioia in San Francisco. He has worked as a personal chef and volunteered with the Bay Area’s largest fish supplier before joining SFCS as Lead Recreational Cooking Instructor. David believes cooking is about bringing people together to have a good (and delicious) time.