Ben Vaughn 1/19/26 Ben Vaughn 1/19/26

Day 10: Vegetable Stock and Batch Cooling Mastery

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Ben Vaughn 1/19/26 Ben Vaughn 1/19/26

Day 9: Brown Stock: Roasting, Fond, and Flavor Development

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Ben Vaughn 1/19/26 Ben Vaughn 1/19/26

Day 8: Practical Check #1: Safety, Labeling, Knife Cuts, and Vegetable Cookery

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Ben Vaughn 1/19/26 Ben Vaughn 1/19/26

Day 7: Vegetable Cookery I: Blanch, Roast, Saute, and Seasoning

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Ben Vaughn 1/19/26 Ben Vaughn 1/19/26

Day 6: Stock Fundamentals: Mirepoix Ratios and White Stock

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Ben Vaughn 1/19/26 Ben Vaughn 1/19/26

Day 5: Knife Cuts II: Chiffonade, Paysanne, and Yield Control

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Ben Vaughn 1/4/26 Ben Vaughn 1/4/26

Day 4.5 Eggs (Texture, Temperature, Repetition)

Day 5

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Ben Vaughn 5/28/19 Ben Vaughn 5/28/19

Day 1 Welcome to the Kitchen (Culture, Safety, Systems)

Day 1 Welcome to the kitchen

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Ben Vaughn 5/28/19 Ben Vaughn 5/28/19

Day 2 Knife Skills (Grip, Claw, Foundational Cuts)

Day 2

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Ben Vaughn 5/28/19 Ben Vaughn 5/28/19

Day 3 Heat & Doneness (The Science You Can Feel)

Day 3

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Ben Vaughn 5/28/19 Ben Vaughn 5/28/19

Day 4 Stocks & Foundations (Mirepoix, Simmering, Cooling Safely)

Day 4

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