Day 1

We'll start the week by building a strong foundation in the form of brown stock: A rich, flavorful broth made from roasted bones, vegetables and aromatics, used as a base for "mother sauces," as well as soups and braises. Mother sauces are integral to classical French cuisine, including: béchamel, velouté, espagnole, hollandaise, and tomato sauce, and are used as the base for countless other dishes.

Day 2

We'll keep the momentum going with potato leek soup: A comforting, creamy soup made with potatoes, leeks, onions, and broth that is garnished with herbs and crème fraîche. Along the way, students will learn to make clarified butter, in which butter is taken and separated into butterfat and buttermilk. Clarified butter is used for many French recipes and, in this case, we'll incorporate it in roux (a mixture of clarified butter and flour), to thicken the soup.

Day 3

On Wednesday…