In this session, you will learn
- Continues knife skills
- Sustainability, using scraps that would normally be waste
- Stocks are foundation of French cuisine
- Stock building and seasoning skills
- Foundation of many sauces
- Learn how to thicken liquids
Partnered with the Marilyn Magaram Center.
Chef Harold Avila attended Culinary School at The Art Institute of Los Angeles. He received his Bachelor’s of Science in kinesiology with an emphasis on Education at California State University Northridge. He has been in education for over 15 years and has been teaching Culinary Arts at Sherman Oaks Center for Enriched Studies for the past five years and has worked with CSUN’s MMC and Education Department for the past 3 years.
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