Inside a French Cooking School

The tools of sauce making: ladles, skimmers, and whisks.
An advanced student prepares for lunch service.
A student blanches savoy cabbage leaves.
Sweating onions and reducing veal stock.
Roasted bones and aromatics form the base of a veal stock.
The class gathers for a portrait.
A bin of dirty pots and pans heads to the dishwasher.
A student prepares a bordelaise sauce.
A student tests their sauce.
A chef-instructor poses for a portrait.
The makings of veal stock.
Three finished sauces.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.