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Chef Matthew Jensen demonstrated to the culinary arts class at Jefferson High School how to make stocks, sauces and soups. (Contributed)

Students learn about stocks, sauces, soups

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Students in Jefferson High School’s culinary arts class in Alexandria have just finished up an extensive learning session on some core foundational skills covering stocks, sauces and soups.

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Chef Matthew Jensen of Broadway Bistro in Alexandria came into the classroom to show students how to break down their own chickens for homemade chicken stock.

He made a bechamel sauce from scratch and completed the section with a chicken noodle soup lab.

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