Making a good stock is a 'must-know' basic technique of all professional chefs. Join us as we explore making the foundational stocks and then build a variety of soups using the seasonal ingredients available. Spring and summer menu includes Arugula lettuce, Asparagus Leek, and Tuscan Chicken soups.
$69.00 per person
Sun., May 20th at 2:00pm
Sat., June 23rd at 2:00pm
Due to limited spaces, classes at Baltimore Chef Shop are non-refundable. If you are unable to attend, we will be happy to transfer your registration to a different class given 48-hours notice. While cancellations within 48 hours of the class are not eligible for transfers, we welcome you to send a friend in your place!