The basis for most dishes. Without a flavorful stock (beef/veal, chicken, vegetable, or mushroom), most dishes will never stand out. Stock is used in everything from soups to pan sauces to stews, and making your own is the secret to great tasting food.
Stocks aren’t difficult, but they are time consuming. Doing everything the right way ensures maximum flavor from your efforts, and people will definitely notice!
*Please note: this is a 2 to 3 day process, although the class can be taught in one day. 4 hour class minimum.