The French Technique: Art of Sauces (Week 3: Cream Sauce)

Join Chef Douglas J. Weber, CEC, an honors graduate of The Culinary Institute of America, for Week Three of The Art of Sauces series—a class dedicated to the mastery of cream-based sauces. In this hands-on session, you’ll learn how to create smooth, velvety béchamel and transform it into rich, decadent cheese sauces perfect for classic comfort dishes or refined culinary presentations.

Chef Weber will demonstrate proper béchamel technique, emphasizing temperature and consistency control when working with dairy. You’ll explore how to infuse flavor through seasoning, build stability into your sauce, and incorporate cheese without curdling or separation. Students will then craft their own signature sauce variations, applying professional techniques that can be used well beyond this class.

To put your skills to the test, you’ll prepare a full Mac and Cheese Bar, plating your dish with a variety of toppings and mix-ins—from proteins and vegetables to crunchy garnishes. You’ll learn not only the technical side of sauce making but also the creativity behind pairing flavors and textures to achieve balance and depth.

Menu:
· Creamy Béchamel Cheese Sauce
· Mac and Cheese Bar featuring:

• Proteins: Chicken, Shrimp, Ham, Bacon, Pulled Pork
• Vegetables: Mushrooms, Broccoli, Jalapeño Peppers, Tomatoes
• Garnishes: Green Onions, Fresh Herbs, Seasoned Breadcrumbs, Crushed Cheddar Chips
  · Wine Service Included

What You’ll Learn:
· Proper béchamel preparation and dairy temperature control
· Techniques for stabilizing and flavoring cheese sauces
· How to build variations and apply sauces to different dishes
· Presentation and plating for composed comfort food

While each class stands on its own, registering for the complete Art of Sauces series allows you to develop a comprehensive understanding of the five French “mother sauces” and their endless variations.

What to Expect:
Participants will be standing and cooking for most of the session. Please wear comfortable, closed-toe shoes and tie back long hair. Aprons are provided.

Allergy Notice:
This class may include dairy, shellfish, and pork. Contact us at or call 614-287-5126 before class if accommodations are needed.

Cancellation Policy:
Cancellations are accepted up to 48 hours before class for a refund or credit. No refunds are given once class begins. Instructors or class content may be substituted if necessary.

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