stocks-soups

Techniques for creating flavorful vegetable and plant-based stocks using aromatic vegetables, herbs, and sustainable practices without animal products.

Core soup-making techniques including clear soups, cream soups, and purée soups, built on proper stock foundation and classical preparation methods.

Advanced soup preparations including seafood soups, chilled soups, and soups from world cuisines that showcase regional ingredients and techniques.

Foundational knowledge of stock preparation methods, ingredient selection, and classical broth-making techniques that form the base for sauces, soups, and culinary preparations.

Specialized techniques for preparing brown, white, and specialty stocks using beef, veal, poultry, and game bones to develop rich, complex flavors.