Culture Inside a French Cooking School Published Jan 29, 2009 10:00 AM Culture SHARE The tools of sauce making: ladles, skimmers, and whisks. David Brabyn An advanced student prepares for lunch service. A student blanches savoy cabbage leaves. David Brabyn Sweating onions and reducing veal stock. David Brabyn Roasted bones and aromatics form the base of a veal stock. David Brabyn The class gathers for a portrait. David Brabyn A bin of dirty pots and pans heads to the dishwasher. David Brabyn A student prepares a bordelaise sauce. David Brabyn A student tests their sauce. David Brabyn A chef-instructor poses for a portrait. David Brabyn The makings of veal stock. David Brabyn Three finished sauces. David Brabyn Food Travel MORE TO READ RELATED Why Did a Seafood Watch Group Red-List American Lobster—and Cause an Uproar? The rating warns consumers to avoid it. Maine lobstermen are pushing back. READ NOW RELATED How to Choose and Cut a Durian, According to a Grower Don’t be daunted by the spikes—this odorous tropical fruit is a sweet, creamy delicacy. RELATED Reservation Apps Have Come for the Cocktail Bar It’s getting harder to drop in for a drink. Is that a bad thing?