SAUCES – a Cooking Class with Lou Jones

This sauce-focused demonstration class, led by culinary expert Chef Lou Jones, will center around three classic emulsion sauces, perfect for appetizer, main course and dessert. As with any skill, understanding the technique and science behind it will be key to your success, and with practice the world of flawless and delectable sauces will open up to you.

Chef Lou will create one sweet and two savory sauces and pair them with complimentary and/or contrasting tastes and textures to complete this informative culinary experience. Following this demonstration class students will taste each sauce on a food prepared by the chef.

Included in this cooking class and tasting will be:

• Hollandaise Sauce with Asparagus

• Rémoulade Sauce with Goujon of Flounder (breadcrumbed strips of flounder)

• Calvados Sabayon Sauce with a ‘finger” of Apple Slice on Puff Pastry with apricot glaze

This demonstration class is limited to 10 people.

CLICK HERE TO ORDER A TICKET

NOTE: ALL participants must be fully vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before signing up for this class.

About Lou Jones:

Lou Jones has been a professional chef for 40+ years. While he has a broad repertoire in the culinary arts, his favorite discipline is pastry. Recently, he has established an artisan bakery, complete with a wood fired brick bread oven, which supplies local businesses and Farmer’s markets with a variety of fresh baked goods.

Lou is a former Associate Professor (teaching in The Escoffier Restaurant, now The Bocuse) and an Associate Dean of the Culinary Institute of America. During this time he co-authored the award winning “Bistros and Brasseries” with his colleague John Fischer.

He has achieved many accolades which include: National Chef of the Year Great Britain, Gold Medalist at both The Culinary Olympics, Frankfurt and the Culinary World Cup, Luxembourg. He was also mentioned in the Queen’s New Years Honours List and Made an MBE for his services to the Culinary Arts. He lives with his wife Angela and their two children in Gallatin, NY and runs an artisanal bakery called BritBreads.

IMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:

This will be a live, in-person class limited to ten attendees. Masks will be optional. In order to attend, all students must be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated, but, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR, a CDC Covid Vaccination Record Card. You will receive emailed reminders about this before the class. If you arrive without your vaccination documents you will not be admitted into the class, and we will be unable to offer a refund. So please, bring your documents on class day! It’s very important to us that all attendees feel safe and comfortable.

The instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class.

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day.

HGS Home Chef is a member of TheWorkshopExperience.org, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale, NY – at the crossroads of the Hudson Valley and Berkshires.