The Art of Sauces (Week 3: Cream Sauce)

The Art of Sauces: Béchamel & Cheese SaucesTuesday, September 17, 2025 | 6:00–8:30 PMLocation: Mitchell Hall | Instructor: Chef Douglas J. Weber, CEC

Join Chef Douglas J. Weber, CEC—honors graduate of The Culinary Institute of America—for a focused session on cream-based sauces in this hands-on class from The Art of Sauces series.

You’ll work through:

• Proper béchamel technique
• Heat control when working with dairy
• Creating a stable, flavorful cheese sauce
• Flavor variations and sauce applications

You’ll prepare a full mac and cheese dish and build out a Mac and Cheese Bar with a range of garnishes and toppings for service, including:

Proteins & Vegetables

• Mushrooms
• Broccoli
• Chicken
• Shrimp
• Ham
• Bacon
• Pulled pork
• Jalapeño peppers
• Tomatoes

Garnishes & Finishes

• Green onions
• Fresh herbs
• Seasoned breadcrumbs
• Crushed cheddar chips

We recommend registering for the full series, but it's not required.

🍝 What to Wear:Aprons are provided. Wear long pants and closed-toe, flat shoes. Hair must be tied back.

⚠️ Allergy Notice:Dairy, shellfish, pork, and other allergens may be used. Contact us at [email protected] or 614-287-5126 before class if needed.

📩 Cancellation Policy:Cancel at least 48 hours before class to receive a refund or credit. No refunds after class begins. Instructors or content may be substituted as needed.

Host or Publisher TheMix@columbus state