BERKELEY EVENTS FIELD GUIDE
Sauce School in Berkeley: Mastering Mother Sauces and Global Condiments with Chef Olive
A three-hour, hands-on class at Berkeley Kitchen that teaches classic French mother sauces, stocks and a range of international condiments — this guide tells you what to expect and how to prepare.
Sauce School in Berkeley: Mastering Mother Sauces and Global Condiments with Chef Olive.
Join a three-hour culinary session at Berkeley Kitchen where Chef Olive leads a focused lesson on classic French mother sauces and their international cousins, using simple stocks to build béchamel, demi-glace, mayonnaises and a roster of coulis, pestos, chutneys, salsas and more—then break into small teams to make and eat the dishes you prepare.
Highlights
Outing Highlights
French mother sauces and their international relatives
The class focuses on classic mother sauces—béchamel and wine sauces among them—built from basic stocks, and extends to creamy cheese sauces, spicy BBQ, sweet chili, pestos, chutneys and other condiments to broaden your saucing repertoire.
Lecture, team stations, tasting
Each session begins with a chef-led lecture on the day’s theme and recipes, then the group breaks into smaller teams to prepare the menu; a snack is served at the start and students eat the dishes they make at the end of class.
Chef Olive at Berkeley Kitchen
Led by Chef Olive, founder of Kitchen on Fire and a longtime Berkeley culinary figure with deep French roots, the class takes place in the cooking school in North Berkeley’s culinary district.
What the day feels like
What the three hours feel like
The session moves from a focused demonstration into hands-on practice: you’ll hear a short lecture, form into teams, build basic bone stock and transform those bases into sauces on the class menu (Basic Bone Stock, Béchamel, Wine Sauce, Mayonnaise), then gather to taste the results—an intensive, kitchen-forward lesson that replaces guesswork with technique.
Suitability
Who it's for
Who this class suits—and who should think twice.
Practical planner
Details to review before reserving
The class runs three hours.
Close-toed shoes are mandatory; shoulder-length hair or longer should be tied back. You may bring a favorite apron or knife, though aprons and tools are supplied.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
How long is the class?
The session is three hours long.
Where is the class held?
At Berkeley Kitchen, 1509 Shattuck Ave., Berkeley, CA 94709.
Are masks required?
Masks are optional; COVID protocols are subject to change to reflect local and state mandates.
Can I bring wine or beer?
Participants 21 and older may bring wine or beer for personal consumption but staff cannot open or serve it; the school cannot sell or distribute alcohol and intoxicated students are not permitted.
What should I wear or bring to class?
Close-toed shoes are mandatory; tie back shoulder-length hair. You may bring an apron or a knife, but the school supplies aprons and all necessary tools.
Can I take the food home after class?
No; the zoning permit does not allow students to take food home.
What if I have food allergies?
Indicate any allergies on your class registration and contact [email protected] to double check ingredient lists if you have concerns.