Mastering the Five Mother Sauces

Are you ready to expand your knowledge of culinary techniques and cooking skills? Join us for our immersive and entertaining experiences as you learn hands-on skills in our state-of-the-art kitchens. Invite your friends and family, and sign up now - 12 persons maximum in each class. Ideal for those at-home cooks looking to enhance their skills for personal enjoyment, these classes provide essential techniques while going beyond the basics to inspire creativity and confidence in the kitchen.

Culinary Personal Enrichment courses are taught by Culinary Institute of the South Instructor Chef Damon Dickerson, who has more than 15 years of experience in fine dining, luxury hotels and high-profile events. He holds an associate degree in culinary arts and a bachelor’s in Food Service Management from Johnson & Wales University in Charlotte, North Carolina.

Mastering the Five Mother Sauces

Join us for a hands-on cooking experience where you’ll master the "Five Mother Sauces," the foundation of countless delicious dishes. Whether you're a beginner or an experienced home cook, this class will elevate your cooking skills and help you create restaurant-quality meals at home.

What You’ll Learn:

Béchamel – The rich, creamy white sauce used in mac & cheese, casseroles and soufflés.
Velouté – A silky, stock-based sauce that enhances poultry, seafood and vegetable dishes.
Espagnole (Brown Sauce) – The deep, flavorful base for beef dishes, demi-glace and hearty stews.
Tomato Sauce – A versatile classic for pasta, meats and gourmet sauces.
Hollandaise – The buttery, luxurious sauce for eggs Benedict, asparagus and more.