Stocks, Broths & Soups - Autumn 2026

Stocks, Broths & Soups

Master the Foundations of Deep Flavour & Nourishing Soup Making

Core Class — Choose Your Format
New 2026 Date Coming Soon
2-Hour Immersive Experience

Choose Your Experience

In-Person Experience — $95
Online Experience — $65

In-Person: Light Cellar Teaching Kitchen (limited seats)
Online: Live via Zoom (link provided after registration)

Learn the foundations behind truly great soup

There is soup—and then there is soup built from scratch with a deeply flavourful stock, quality ingredients, thoughtful technique, and an understanding of how everything comes together.

In this immersive culinary class, Chef Alex Hamilton will take you beyond simply following recipes and teach you the foundational techniques behind creating rich stocks, nourishing broths, and exceptional soups at home.

You’ll explore how professional cooks build layers of flavour, create body and texture, balance a finished dish, and transform simple ingredients into something deeply satisfying.

Along the way, we’ll explore traditional soup-making techniques, culinary principles, herbs, spices, and nutrient-dense ingredients so you can leave with more than a collection of recipes—you’ll have a framework for creating your own.

In this class, you’ll learn:

• How to build a deeply flavourful stock or broth from scratch
• The foundations of different soup styles, from broths and consommés to bisques, purées, and hearty soups
• How techniques like roasting, sautéing, caramelization, and the Maillard reaction develop flavour
• How to create body and texture using reductions, starches, purées, fats, and other techniques
• How to layer herbs, spices, aromatics, and seasonings
• How to balance salt, acid, sweetness, richness, and savoury flavour
• How to incorporate nutrient-dense foods, herbs, and functional ingredients
• How to move beyond recipes and confidently create soups from what you have on hand

From stockpot to finished bowl

One of the biggest differences between an ordinary soup and an extraordinary one happens before the soup itself is ever made.

We’ll explore the role of a great foundational stock or broth and show you how it becomes the starting point for countless meals.

You’ll learn how to make the most of vegetables, herbs, bones and other ingredients while developing techniques that can be carried into your everyday cooking far beyond this class.

What you’ll experience:

• Live demonstrations with Chef Alex Hamilton
• Guided tastings of stocks, broths, soups, and ingredients
• Professional culinary techniques translated for the home kitchen
• A behind-the-scenes look at how flavour is developed in the Light Cellar Kitchen
• Recipes, principles, and inspiration you can immediately put to use at home

Choose your experience:

In-Person Experience

• Full tasting experience
• Direct interaction and Q&A
• Immersive classroom environment
• See, smell, and taste the techniques as they unfold

Online Experience

• Join live from your own kitchen
• Full teaching and demonstrations
• Live Q&A
• Access the same recipes and supporting resources

Who this is for:

• Home cooks wanting to make better soups, stocks, and broths
• Anyone wanting to move beyond canned and packaged soup
• People interested in traditional and nutrient-dense food preparation
• Cooks wanting to understand the principles behind flavour rather than simply following recipes
• Beginners and experienced home cooks looking to strengthen foundational culinary skills

Instructor

with Chef Alex Hamilton

Light Cellar Head Chef with professional culinary and bakery experience, sharing the techniques, principles, and practical insights used in the Light Cellar Kitchen.

After you register:

All participants will receive:

• A reminder email with full event details
• The link to join live (for online attendees)
• Access to the session recording after the class
• Recipes and supporting class resources

If you can’t attend live, you’re still welcome to register and watch the replay.