Soups, Stocks & Sauce Kitchen

This is one of the most important labs within the facilities network. Here you'll find all the equipment needed to learn the critical foundation skills of sauces and concentrates used throughout your education and culinary career.

You'll learn a wide variety of basic to classical sauces — both hot and cold, as well as emulsified sauces, soups, stocks and more. Unlike some other schools where students create and freeze larges batches, the emphasis here is on small, individual batches that emphasize practice and repetition.

In addition to honing your knife skills, you'll also learn how to cook with commercial equipment such as tilt skillets, trunnions, kettles, and even a technologically-advanced Chill Blaster, which can freeze large quantities of hot foods in minutes.

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