Inside a French Cooking School

httpswww.saveur.comsitessaveur.comfilesimport2009images2009-01634-cooking_school_1_480.jpg
The tools of sauce making: ladles, skimmers, and whisks. David Brabyn
httpswww.saveur.comsitessaveur.comfilesimport2009images2009-01634-coooking_school_2_480.jpg
An advanced student prepares for lunch service.
httpswww.saveur.comsitessaveur.comfilesimport2009images2009-01634-cooking_school_3_480.jpg
A student blanches savoy cabbage leaves. David Brabyn
httpswww.saveur.comsitessaveur.comfilesimport2009images2009-01634-cooking_school_4_480.jpg
Sweating onions and reducing veal stock. David Brabyn
httpswww.saveur.comsitessaveur.comfilesimport2009images2009-01634-cooking_school_5_480.jpg
Roasted bones and aromatics form the base of a veal stock. David Brabyn
httpswww.saveur.comsitessaveur.comfilesimport2009images2009-01634-cooking_school_6_480.jpg
The class gathers for a portrait. David Brabyn
httpswww.saveur.comsitessaveur.comfilesimport2009images2009-01634-cooking_school_7_480.jpg
A bin of dirty pots and pans heads to the dishwasher. David Brabyn
httpswww.saveur.comsitessaveur.comfilesimport2009images2009-01634-cooking_school_8_480.jpg
A student prepares a bordelaise sauce. David Brabyn
httpswww.saveur.comsitessaveur.comfilesimport2009images2009-01634-cooking_school_9_480.jpg
A student tests their sauce. David Brabyn
httpswww.saveur.comsitessaveur.comfilesimport2009images2009-01634-cooking_school_10_480.jpg
A chef-instructor poses for a portrait. David Brabyn
httpswww.saveur.comsitessaveur.comfilesimport2009images2009-01634-cooking_school_11_480.jpg
The makings of veal stock. David Brabyn
httpswww.saveur.comsitessaveur.comfilesimport2009images2009-01634-cooking_school_12_480.jpg
Three finished sauces. David Brabyn