• Připravujeme
    3 600Kč
Soups and Sauces

Soups and Sauces

As the Czech saying goes, soup is the basis and sauce tunes up the entire meal!  
Strong bouillon, kulajda (a creamy sweet and sour soup with mushrooms) or delicate cream of fish soup? All this and even more!  
We will teach you how to whip up hollandaise sauce that is a perfect match to asparagus or to make a strong meat bouillon to crown a nice beefy steak.
From basic roux to delicate juices. This course is suitable for home cooks as well as culinary professionals.
If you want to impress your guests, you need to get down the basics first!

Characteristic of the course

Both days are suitable for beginners as well as advanced and professional cooks.

Good broth makes the base for any cuisine’s gravies and sauces.  

During the first day, we will learn how to prepare strong meat broths, including consommé, a double-strength broth. We will later use them as the base for creamy soups. We will also discover the best way of adding meat and vegetables to soups.

On the second day, we will use the broths for rich juices and sauces, while also learning how to make white and dark roux.

We will prepare:

1.lesson - SOUPS

  • Oxtail broth  
  • Consommé with liver dumplings and vegetable julienne
  • Kaldoun (thick duck soup) with herb dumplings
  • Traditional kulajda with fresh chanterelles and poached egg
  • Soupe de poisson mode Provencal (Provencal fish soup)
  • Light roux

polevky polevky polevky polevky polevky

2.lesson - SAUCES

  • Béchamel sauce (basic white sauce)
  • Hollandaise sauce, Béarnaise sauce (light whipped sauce to be served with vegetables or fish)
  • Burgundy sauce (plus beef tenderloin slices)
  • Boletus sauce (the best match for leg of veal)
  • Supreme sauce (plus – chicken steak and mashed potatoes)
  • Dark roux

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What will you learn?

  • Preparing strong, clear broth
  • Cooking in a pressure cooker
  • Deglazing roasted meat and vegetable juices with wine
  • Making and using roux
  • Clarifying butter
  • Preparing smooth, no-lump Hollandaise sauce
  • Combining various sauces with different meats, vegetables, side dishes
  • Other tips and tricks from professionals

michal nikodemMichal Nikodem

He graduated from hotel school in Opava. Year garnered inspiration from the French and Italian cuisine at the hotel school in Bressanone, where he won the European apprenticeship to cook. He then worked as a chef in an international network of restaurants "The Smollensky's" in London and also at the Savoy Hotel ***** in Prague, where he prepared for the guests selected delicacies of Czech and international cuisine cold. His hobby is also Confectionary. We are constantly educates and keeps up with modern international trends in gastronomy.

Another dining area which is interested in, is a professional food styling. Among his major clients include Unilever (Hellmann's brand, Rama ...), publisher Sanoma, etc.

Course information

How long: The course begins at 4 p.m.; it is expected to end between 9 and 10 p.m.

Where: In our stylish atelier fitted with modern French De-Dietrich appliances and copper cookware.

The maximum number of participants is 16. Work is done in pairs.

Price. 3 600 CZK for both days.

Itinerary:

  • Welcome drink at the Ola Kala culinary atelier;
  • Beginning of the lesson, introduction to the recipes and work procedures;
  • Consumption of individual finished dishes while the next ones are still cooking;
  • Friendly visit

APRON – the course participants to borrow
CERTIFICATE – All participants will receive a course participation certificate

Sounds interesting?

Please, contact us if you want to learn more details about the course.

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