Inside a French Cooking School

January 29, 2009
The tools of sauce making: ladles, skimmers, and whisks.David Brabyn
An advanced student prepares for lunch service.David Brabyn
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

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