Area Daily: Cambridge School of Culinary Arts in Boston, MA

Can’t get away to Thailand or Provence for that dreamed about cooking school? Try something a bit closer.

The Cambridge School of Culinary Arts in Boston will teach even the most kitchen-challenged how to make a mean sauce. Their “Back to Basics” cooking class introduces sauces with a history lesson. Learn how in the mid 1800s, French chef Antonin Careme systematized four “mother” sauces: espagnole, veloute, allemande and béchamel; and in the early 1900s, another French chef, Auguste Escoffier, standardized and codified the cooking of the 19th century.

After the history lesson, you’ll head to the test kitchen to make these sauces and some of their derivatives, known as “small” sauces. From béarnaise to crème anglaise, you’ll learn the basics and share your concoctions with your classmates.

Then sit down and eat poached eggs with chipotle-orange hollandaise, salmon in a wine court bouillon, grilled tenderloin with sauce Robert, crispy almond squid with sauce gribiche, chicken supreme allemande and crisp potato cannelloni with zucchini and shrimp in béchamel, before heading back to your home kitchen, vowing to add more sauce to your repertoire.

Read more about Cambridge School of Culinary Arts in Misstropolis.

Other tasty travel ideas…
+ Cheese School of San Francisco
+ Culinary Workshops in Tuscany
+ St. Moritz Gourmet Festival