Inside a French Cooking SchoolThe tools of sauce making: ladles, skimmers, and whisks. David BrabynAn advanced student prepares for lunch service. A student blanches savoy cabbage leaves. David BrabynSweating onions and reducing veal stock. David BrabynRoasted bones and aromatics form the base of a veal stock. David BrabynADVERTISEMENTADADThe class gathers for a portrait. David BrabynA bin of dirty pots and pans heads to the dishwasher. David BrabynA student prepares a bordelaise sauce. David BrabynA student tests their sauce. David BrabynA chef-instructor poses for a portrait. David BrabynADVERTISEMENTADADThe makings of veal stock. David BrabynThree finished sauces. David BrabynKeep ReadingContinue to Next StoryADVERTISEMENTADAD
