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).

Course Sessions

Tuesday, 21st November - 1 class

Session ID DHAM1801C
21 Nov - 21 Nov 6:00pm - 9:00pm
Location CAE
Session Fees
$149 / $142 (conc)
Simone Mancin

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 17, 2017 02:30pm