Restaurant Quality Stocks and Sauces Course/Class July 25, 2011

Good sauces are the pinnacle of all cooking both in the skills required to make them as well as the excitement and interest they can give to food. Very often sauces are the most memorable part of the meal. In this exciting theory course, the students will learn how to create restaurant quality sauces in their own home. They will gain an insight into what the commercial chef does and learn to adopt those very skills and techniques to their own home cooking. Details of this event may be subject to change. Please visit http://www.cce.usyd.edu.au/course/rqss for more information or to register.

Official Website: http://www.cce.usyd.edu.au/course/rqss