The tools of sauce making: ladles, skimmers, and whisks. David BrabynAn advanced student prepares for lunch service.A 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
