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 we'll create a delicious symphony of chicken confit and velouté, complemented with Fondant potatoes. Chicken will be slow-cooked in its own fat until tender and flavorful, traditionally preserved in the fat for added richness. Fondant potatoes will be partially submerged in butter and stock, then roasted until golden and crispy on the outside, and soft on the inside. Velouté is a sauce we'll make from roux and chicken, resulting in a smooth and velvety texture.

Day 4

Everyone's favorite is on the curriculum today: French onion soup! A hearty soup made with caramelized onions, beef broth, and topped with toasted bread and melted cheese. It will be paired with Niçoise salad, vibrant salad originating from Nice, France, featuring ingredients like tuna, olives, hard-boiled eggs, tomatoes and anchovies.

Day 5

We'll conclude the week by cooking beef burgundy (or Boeuf Bourguignon), a classic French stew made with beef braised in red wine (we'll use non-alcoholic), beef broth, onions, carrots, garlic and herbs. We'll top it off with crème brûlée, the decadent dessert consisting of a rich custard base topped with a layer of caramelized sugar, creating a contrast of creamy and crunchy textures.

About The Chef

Cooking has been a lifelong passion for Chef David Granados, a graduate of the Culinary Arts Program at Pikes Peak State College where he attained an associate degree. Chef David specializes in French cuisine, and is known to elevate his dishes utilizing molecular gastronomy. Most recently his work was featured at Ephemera, a fine-dining restaurant that is part of the CO.A.T.I. food hall in downtown Colorado Springs. A proud Native American, Chef David's culinary repertoire also includes Indigenous cuisine, as well as Mexican and South American cooking.

Chef David hails from Milwaukee and is a veteran of the U.S. Army, where he served as a mechanical and electrical engineer. While in the military he met his wife, Lillian, and together they have two sons, ages 12 and 17. 

Teaching has always been an integral part of Chef David's career. His philosophy in the kitchen promotes cooking as a form of creative expression -- a way for people to share their art and love with others, while always having fun.