Nossi College of Art & Design’s Culinary Arts program was featured this week on Local on 2 on WKRN-TV, where Chef Zac demonstrated how to build and finish a classic restaurant-style pan sauce. The segment highlighted foundational techniques that Culinary students begin learning in their first semester and continue refining throughout the program.
During the live segment, Chef Zac walked viewers through the process of developing flavor directly from the pan — deglazing fond with wine, incorporating stock, reducing for intensity, and finishing with a balanced sauce. While it may look simple, this technique is a cornerstone of professional culinary training.
Most home cooks skip the sauce.
In professional kitchens, sauce is what elevates a dish from good to exceptional. It adds depth, structure, and intention to every plate. At Nossi, students don’t just learn recipes — they learn the why behind each technique and how to apply it consistently in real-world kitchen environments.
Pan sauces are introduced early in the program and expanded upon each semester as students advance into more complex flavor development, plating, and execution strategies. These are the kinds of skills that prepare graduates to step confidently into restaurant, catering, and hospitality careers.
As Nashville’s creative community continues to grow, so does the demand for skilled culinary professionals. Opportunities across restaurants, hospitality venues, and food-focused businesses require both technical precision and creative adaptability.
Appearances like this one on Local On 2 allow viewers to see firsthand the hands-on training that defines the Culinary Arts experience at Nossi.
Interested in learning professional culinary techniques in Nashville?
Explore Nossi’s Culinary Arts program and discover how foundational skills like pan sauce development evolve into advanced culinary execution.
Applications are currently open for upcoming cohorts. Prospective students are encouraged to schedule a campus visit to experience Nossi’s professional kitchen labs and meet the faculty shaping Nashville’s next generation of culinary talent.