Fundamental Techniques: Sauces *In-Person*

A well balanced sauce is a thing of beauty. Come learn how delicious sauces can elevate an ordinary meal to an outstanding one. In this class students will gain knowledge of contemporary and classic sauce-making techniques. Upon completion of the course students will have an understanding of mother sauces and be skilled in preparing emulsions, pan sauces, vinaigrettes, veloute and more. Preparation of bone broths and stocks will also be discussed. Instructor: Rebecca Sosvielle



Start Date

May 10, 2023









Wednesday, 6-9pm. May 10. The cost of tuition includes all food materials and fees.

This class will meet in-person at CCAE. Please view our In-Person Class Guidelines prior to enrolling.

Instructors: Rebecca Sosvielle


Rebecca Sosvielle

Rebecca fell in love with food and cooking the first time she went to a farmers market in Burlington, VT. This sparked a decades long journey of forging connections to local farms, food and community. A graduate of Johnson and Wales University, Rebecca was Culinary Director of Cured Boulder, Chef at a large farm to table catering company in Boulder, CO and a Culinary Instructor for Denver Public Schools. She is excited to return to her home state of Massachusetts and continue to share her love of food and cooking at CCAE.