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Students learn about stocks, sauces, soups

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

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.

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.

Students are learning to be observers of safety and sanitation requirements, how to be a good and efficient server and how to manage their lab kitchens using time management and technical reading for food production.