Course Summary

Many a contestant on TV’s MasterChef has either delighted or disappointed the judges with the taste, consistency and amount of their sauce. It’s often the key to turning a good dish into a sensational dish and easy for the amateur home chef to get wrong. Chef Simone Mancin will take the mystery out of creating terrific sauces as he shows you how to prepare rich home made stocks, hollandaise, béchamel, Napoli (tomato), mayonnaise, pan sauce and crème anglaise (custard).

Please visit CAE Customer Service Centre or phone 9652 0611 to enquire about enrolling in this course

This is a great chance to learn from a professional chef and master a variety of sauces.

European-trained Chef Simone Mancin delights in sharing his knowledge with his students. 

He has experience working in leading restaurants in Italy, London, France and Switzerland as well as here in Melbourne. Simone travelled to Australia in 2010, working in Melbourne restaurants including Grossi Florentino, 400 Gradi and Locale at De Bortoli Winery, before road tripping around Australia and heading back to his home in Italy. 

Since Simone's permanent return to Melbourne he has been delivering a variety of cooking classes at CAE in between working at Etihad Stadium's prestigious Medallion Club restaurant.

There is no prerequisite for enrolling in this course.

Last updated: November 21, 2017 10:30am