Technique Class - Mastering Mother Sauces

COVID-19 protocols this chef will implement are:
Chef Wearing a Mask

Indulge your tastebuds while learning these essential components of French cuisine!

You may have heard about the “Mother Sauces” in passing or perhaps you have always wanted to learn the ingredients and techniques behind them. Chef Mike invites you to join him on an introductory course covering the fundamental French sauces. Navigate a specially-prepared menu that showcases the versatility of these essential recipes.

Recipes include savory grilled asparagus with classic hollandaise, an irresistible chicken puff pastry pie, a sumptuous cheesy bechamel with macaroni, and delightfully-crispy zucchini fries with fresh tomato dipping sauce.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 8
  • Meal Courses 4
  • Event Duration 2.5 hours
  • Labels Beginner, Date Night, French, Gourmet

Cozymeal guest reviews for this experience

Judith A.


07 Aug 2018

I went to this class with my daughter and it was great. Chef Mike was fantastic: we made 4 amazing dishes and his explanations were excellent. We are definitely coming back.

Laura D.


28 May 2018

I really enjoyed this class with Cozymeal. I learned a lot and had great food. Chef Mike was very friendly and knowledgable and has a lovely home in San Francisco. I hope to take another class soon!

Javier O.


02 May 2018

I learned so much. Thank you :)

$ 99 Per person

all-inclusive: 2.5-hour class, 4-course meal and taxes.

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Meet your chef

Chef Mike
Chef Mike Verified chef
Food safety certified

Over the last 20 years, Chef Mike has acquired a wide range of talents working in recipe development, food styling and instruction at some of the nation's most reputable culinary programs. With a degree in Food and Nutrition as well as Culinary Arts, he is passionate about sharing knowledge of cooking healthfully without sacrificing taste. A world traveler, Chef Mike's range of cuisine knows no bounds and he delights in sharing the stories and technique behind each dish.

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