fbpx Cooking Fundamentals - Stocks and Soups | Well Done Cooking Classes
Back to Class Schedule

- Beef Stock

- Chicken Stock

- Seafood/Lobster Stock

(all stocks are made both traditionally and the new, quick way - with a pressure cooker)

- Chicken Enchilada Soup (always a crowd pleaser - good for any time of year!)

- Tomato Basil Soup (La Madeleine will be calling YOU for the recipe)

- Lobster Bisque (from start to finish, how to make this classic soup)

- Seasonal Minestrone Soup (the best vegetable soup you will ever have, and it all comes down to technique)

Making great stocks and soups is truly the foundation of all great cooking.  You can't be a good cook/chef unless you make the best stock and soups.  This class is one of four classes (the others being Knife Skills 1Stocks and Soup, and Sauces) we recommend that anyone who has limited time and resources should take to be a better cook.  That being said, this class is a part of our Culinary Certificate program.  It is open to everyone to attend.  If you would like more information about our Certificate program, please click here.



Approximately 3 hours


This class can accommodate diets that are:  







What Is Your Age Restriction Policy?


At this time children under the age of 12 are NOT allowed to participate in ANY of our classes. No exceptions.

If you would like to enroll a teenager in one of our classes, a parent or guardian must be in attendance with him/her. He/she may ONLY attend baking classes, cooking fundamentals classes, and Saturday morning or afternoon classes.

PERSONS UNDER THE AGE OF 18 MAY NOT PARTICIPATE IN ANY OF OUR EVENING CLASSES. All classes are BYOB and persons under the age of 18 MAY NOT attend evening classes - PERIOD. If anyone under the age of 18 arrives for an evening class, he/she will not be allowed to participate and monies will not be refunded.