Books and Cooks with Amy Helck - Tuesday, Apr. 3 at Noon

Most people are scared to death of pan sauces, but when you understand the fundamentals, they become easy to prepare. Using sous vide that is created prior to the event, chef Amy Helck will sear some beef and chicken and then make pan sauces for both. While the conversation will be focused on pan sauces, patrons will learn about everything from stock making to fond (the stuff left in a pan after you sear meat) to cooking sous vide.

Amy Helck is Assistant Pastry Chef at Cosmopolitan Telluride. Born to a mother who fed her game duck at the age of three and sweetbreads at the age of five, she was destined to become food-obsessed. After cooking from books like Julia Child's Mastering the Art of French Cooking for years, and deciding to leave a successful advertising career, Amy attended culinary school here in Colorado, as well as in France and Italy. She loves all sides of cooking, from making stocks to making cakes.

Her nephew Austin (her Sous Chef for this event) is visiting Telluride for the first time, and a budding chef, as well as one of the smartest people she knows. How many 16 year old's count The Economist as their favorite magazine?