The range of sauces in contemporary American cooking has never been more culturally diverse. If you have a solid understanding of classic European sauces, both you and your customers will benefit from this advanced course in sauce preparation.

During Advanced Sauces: Techniques and Flavor Development you will:

• Discuss and prepare contemporary sauces, classical grand sauces, and "emerging world" traditional sauces.


• Explore ingredients and techniques of contemporary sauce making.


• Adapt classic French sauces by making them lighter or adding ingredients from the global market basket.


• Produce various items such as pan sauces, emulsion sauces, coulis, juices, foams, mousses, and granites.


• Learn traditional and innovative sauce pairings with fish, meat, poultry, and vegetables.

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