Fundamentals of Cooking: Soups & Stocks
Are you interested in going back to the basics to grow your home cooking skills? Why not learn some of the fundamentals that every chef must master in the kitchen, like making your own stocks and soups from scratch!?
Join Chef Gill from his New Jersey home as he teaches you how to create chicken and vegetable stocks from scratch. Once you've mastered stocks, it's time to turn that liquid gold into popular and versatile soups like: Pasta Fagioli Soup, Cream of Chicken and Mushroom, and Carrot and Ginger Soup. Make the soups and stocks together in class and be sure to have containers available to freeze and store the leftovers for a chilly day.
You will receive an email with the equipment and ingredients list. However, the main ingredients required to cook along with the chef include: onions, carrots, celery, tomatoes, mushrooms, bay leaves, fresh thyme, dried oregano, parsley, peppercorns, garlic, ginger, chicken breasts, vegetable stock, chicken stock, canned tomatoes, cannellini beans, olive oil, butter, and dried macaroni.
Prepare your mis-en-place, by measuring out your ingredients, ahead of the session and let’s get cooking together!
Chef Gill has worked in all facets in the foodservice industry. He has taught cooking for students training to be professional chefs at Le Cordon Bleu College of Culinary Arts in Los Angeles and recreational classes for the home cook at The Gourmandise School in Santa Monica California, Hudson Table in Hoboken New Jersey, Cook Space in Brooklyn New York and Sur la Table in Los Angeles and NYC. He is a Certified Executive Chef, Culinary Administrator, and Culinary Educator. He is also a graduate of Johnson and Wales University and has a Graduate Certificate in Gastronomy from University of Adelaide Australia.
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