FoodInside a French Cooking SchoolJanuary 29, 2009The tools of sauce making: ladles, skimmers, and whisks.David BrabynAn advanced student prepares for lunch service.David BrabynA 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 BrabynThe 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 BrabynThe makings of veal stock.David BrabynThree finished sauces.David Brabyn
