About our classes

Perfect for aspiring chefs and serious home cooks, this class dives deep into the building blocks of fine cuisine — from clear broths and concentrated fish fumet, to emulsified sauces and seasonal vegetable extractions. Participants will gain hands-on experience preparing classic elements like dashi (miso variation), vegetable juice with fresh accompaniments, and a refined hollandaise sauce, culminating in composed tastings such as grouper in fish fumet and vegetable condiments. This class is all about technique, precision, and the power of subtlety in cooking.

Learning outcomes:

At the end of this course, you will be able to:

• Understand how foundational elements like stocks and sauces enhance depth in any dish.
• Apply key techniques such as proper straining, skimming, and reduction for clarity and intensity.
• Appreciate classic French sauces and their wide-ranging versatility.
• Extract and prepare beef juice using traditional methods.
• Understand the traditional ingredients and process of making dashi, a fundamental Japanese broth.

Date / Menu :

23 April 2026 / 29 July 2026

• 5 Mother Sauces
• Bechamel
• Mushroom Veloute

21 May 2026 / 15 August 2026

• Chicken Broth
• Pork Jus & Pork chop
• Shellfish Jus
• Bearnaise Sauce

27 June 2026

• Dashi & Miso
• Vegetable Juice & Roasted vegetables
• Fish Fumet & Grouper
• Vegetable Condiment
• Hollandaise Sauce

Duration: 4 H (09h-13h)

Remark: Participants should be at least 17 years old at time of application

Please contact via Line Official Account @ecoleducassebkk to confirm your payment.