Transform your everyday cooking from simple to sensational—the secret is in the sauce!

Join Chef Chris Rubinstein for this foundational, hands-on workshop dedicated to the five Mother Sauces—the building blocks of countless classic dishes. This class is designed to empower you with the essential techniques that professional chefs use to turn simple ingredients into something extraordinary.

You will build your confidence by learning the distinct basic technique required for each sauce:

• Mastering the Roux (for Béchamel and Velouté).
• Creating stable Emulsions (for Hollandaise).
• Achieving rich Reductions (for Espagnole and Tomato Sauce).

We will then move beyond the fundamentals, showing you easy, delicious variations you can use at home to finish a weeknight roast chicken, elevate simple vegetables, or create restaurant-quality pasta dishes. Say goodbye to jarred sauces and hello to your inner culinary architect!

Come prepared to whisk, stir, and taste your way through the fundamental techniques that will permanently elevate your home cooking.

What To Expect:

• Hands-On Learning: You will work in small groups with guidance from Chef Chris to prepare and execute each of the five Mother Sauces from scratch.
• Technique Focused: Emphasis will be placed on heat control, proper whisking, and achieving the perfect texture.
• Tasting: We will sample all five classic sauces, plus variations, paired with appropriate food items (e.g., pasta, vegetables, eggs) for a complete meal.

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• We will serve water, soda or 2 glasses of wine with your meal.

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.