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.

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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.

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The makings of veal stock.

Three finished sauces.

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