— Cheryl Jensen

The quick answer is yes, um, that, uh, you know, all of our, uh, courses, uh, core, uh, courses, including FOK, um, will introduce, uh, some sauces for you to work with and dressings. And, um, uh, you know, even more importantly, uh, the course will start to introduce you to the concept of controlling ingredients, which is really at the, uh, one of the elements at the heart of cooking. Um, aside from controlling time and, and, uh, temperature when we're dealing with, uh, heat and, uh, active cooking, you know, there's also the selection of ingredients, uh, as well as the, uh, the, the manipulation of those ingredients, uh, and then controlling that process until the end to, uh, to, to get the desired result. And, um, you know, one of those things is to start, uh, or to increase, uh, take to the next level, uh, your use of spices, uh, as well as herbs. In particular, I'm a fan of fresh herbs. Dry herbs are fine, but, uh, fresh herbs are wonderful. Uh, and then also, uh, to consider other, uh, uh, ingredients that come from the global pantry, uh, whether it's, um, mole from, uh, Mexico, or the, uh, various styles of miso paste from, uh, Japan, um, you know, or other condiments and, and pickles from, uh, let's say, uh, India in other regions of South Asia. Okay? There's, uh, you know, many, many places to go, uh, to explore, uh, literally and figuratively in order to, um, you know, bring more tastiness, uh, to your dishes.