Book now for:
"Liam Tomlin - Stocks"
CLASS OVERVIEW
This class will cover the foundation of French cooking-stocks. This course is an essential part of learning to cook. During this course Liam will demonstrate and talk you through how to make a selection of stocks derived from meat, poultry, game, fish and vegetables. Stocks are the basis of many of our upcoming courses and are such an integral part to all kinds of dishes such as soups, sauces, ragouts and braises. You will learn how to make different stocks including shellfish, chicken, veal, mushroom, fish and game during this class and get tips on how to make, store and freeze stock so you will always have them on hand for immediate use.
To book, call Rachel on 021 422 01 28 or email her at info@chefswarehouse.co.za.
Please read the Terms & Conditions.