Classical foundations
Stocks & Soups
Stocks are the backbone of French cuisine. Learn white, brown and vegetable stocks, then build on them with clear soups, consommé, purées, seafood soups and soups from around the world.
Courses in this track
Stock Making 101Learn stock-making fundamentals for professional kitchens: bone and vegetable preparation, ratios, simmering, skimming, straining and the foundations of soups and sauces.
Stock Making FundamentalsMaster professional stock making with lessons on white, brown and vegetarian stocks, ingredient selection, simmering, clarity, flavour extraction, remouillage and demi-glace.
Stock & Broth TechniquesLearn stock and broth techniques through short demonstrations of bone preparation, roasting, simmering, skimming, reducing and degreasing. Build the foundations for flavourful soups and sauces.
White Stocks MakingLearn how to prepare classical white stocks with careful ingredient selection, gentle simmering and skimming. Build clear, balanced foundations for velouté, soups and refined sauces.
Brown Stocks MakingMaster classical brown stock techniques: roast bones and mirepoix, deglaze, simmer gently and strain for depth of flavour. Learn the foundations of espagnole, demi-glace and rich sauces.
Vegetable Stocks MakingLearn professional vegetable stock preparation, including ingredient selection, cutting, aromatics, simmering time and temperature. Build clean, balanced stocks for soups, sauces and plant-forward dishes.
Soups Making 101Learn professional soup-making fundamentals with online lessons in puréed soups, cream soups and veloutés. Build skills in texture, consistency, seasoning, garnishing and classic soup preparation.
Clear Soups MasteryLearn to prepare clear soups, broths and consommés with professional techniques for flavour extraction, clarification, seasoning and presentation in this online culinary course.
Seafood Soups MasteryMaster seafood soup techniques, from chowders and bisques to regional fish soups such as bouillabaisse. Learn stock selection, shellfish handling, timing and flavour balance.
Cold Soups and World SoupsExplore chilled soups and international soup traditions, with lessons on seasonal ingredients, texture, temperature control and flavour balance for classic and modern preparations. Private coaching
Want personal feedback? Work with Chef Eric.
Some subjects — opening a restaurant, food cost control, leading a kitchen team — depend on your concept, your numbers and your people. Chef Eric works through them with you in live 1-hour sessions on Google Meet, in English or French, from $150 USD.