Week two kept with a similar theme, liquid diet. However, I truly enjoyed learning about what these sauces included and how to prepare them. The sauces, or “Mother Sauces” I learned this week were bechamel, veloute, espagnole, tomato and hollandaise with the favorite being the hollandaise. We learned how to make multiple different types of thickening techniques including incorporating a roux, making a slurry, liaison and simply blending ingredients together. Also, during kitchen class, Chef Craig demonstrated some simple knife cuts that have been very beneficial.