[Intro music] Sauces are often considered to be one of the greatest skills a chef may have. Indeed a good sauce or a bad sauce can make or break any dish. To be a master saucier chef one must: cook great stocks, demonstrate technical expertise, be a good judge of texture, color and flavors. The goal is to create a sauce that will perfectly match the food to turn it into a taste bud’s enjoyment. You won’t become a master chef saucier in a month, but in this course I will teach you the perfect techniques to become one. You will learn to make the five mother sauces, brown sauces, white sauces, tomato sauces, butter sauces and all their derivatives. The list is quite long. For more information I invite you to check the course outline. See you in class.