French Cuisine Basics: Getting Saucy! The Foundational Sauces with Chef Wendi James

In this three-part cooking class series, participants will explore the building blocks of classic French sauces and learn how to use them to elevate everyday cooking. Through a mix of chef-led demonstrations and hands-on instruction, each weekly class guides students in preparing complete dishes that showcase a variety of foundational sauces—from stocks, roux, and velouté to béchamel, hollandaise, and caramel. The series is taught by Wendi James, a classically trained chef who earned her Cuisine and Pastry Diplôme from Le Cordon Bleu in Paris and has worked in renowned kitchens including Restaurant Daniel, The Inn at Little Washington, and Charlie Trotter’s. A Chicago native now based in the DC metropolitan area, Wendi brings decades of professional experience, advanced pastry training, and a deep love of French cuisine to her teaching. Tickets are non-refundable. Grab your tickets HERE.