The French mother sauces—Béchamel, Velouté, Hollandaise, and so on—are extremely well established and documented but Spanish sauces are more fragmented and fluid, often more about the technique used than a strict formula. A few sauces and basic elementsspan the whole country, while others are regional specialties that every home cook can and should master. Join Chef Gregg Ciprioni, Director of Culinary Operations for the Garces Group, for a hands-on lesson in Latin mother sauces, including Chimichurri, Romesco and many more! Students will discover an array of sauces and their histories and also prepare a menu designed specifically to showcase each of the sauces made.