About
This is your opportunity to beef (or chicken) up your stock game. The difference between a stock and a broth, double stocks, remouillages, and the characteristics that make for an outstanding stock and what it can be used for, will be explored.
A couple of stock variations will be created, and a reasonable short cut to speed things up significantly will be revealed. You also learn how to use our stock to make an outstanding pan sauce and taste the results!
Goals:
Students learn about the following through discussion, demonstration, and hands-on cooking:
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Different types of stocks, what they are used for and how they differ from broths, consumes, etc.
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Evaluation criteria for a successful stock
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Basic knife skills
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Demonstration of making a sauce with stock
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Making a stock and stock shortcuts
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Make a pan sauce from a roasted chicken (demo and tasting)
Foundation Series Overview:
This class is part of the Culinary Foundation series. Each stand-alone class covers a different fundamental cooking concept, zeroes in on the theory behind culinary methods, and applies that knowledge to the cooking process. By focusing on the "why" and "how" of core techniques, you can gain overall confidence in the kitchen - and make some delicious food along the way.
Details:
- Registration closes on Monday, Feb. 13.
- A $15 materials fee is included in the cost of the class.
- To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
- Ages 14 and up are welcome.
- View BARN’s current COVID-19 health and safety protocols.
- BARN is committed to accessibility. Tuition assistance is available. Fill out the application before registering.
- For those who might need physical assistance, learn more about our Companion Program.
Instructor
Chris West is a tech-industry veteran who took a step back from corporate life and started a journey that would lead deep into the wild, wonderful world of culinary arts. He found his way to the Seattle Culinary Academy (SCA) where his passion for cooking bloomed. His love of science blended perfectly with the school’s strong focus on culinary theory and this kindled a fire that still burns today.
Since graduating from culinary school, Chris worked as an instructor for SCA and Seattle Public Schools, spent many years working as a culinary tutor, worked the line in a hip Seattle restaurant, and volunteered for many high-minded culinary endeavors.
In 2021, Chris moved to Bainbridge from Ballard with his wife, Kerry, and The Horde (many cats and dogs). His other favorite things include tending the garden, smoking meats, curing fish, fermenting veggies, rolling pasta, and exploring hidden island trails.
