CultureInside a French Cooking SchoolThe 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.ADVERTISEMENTADADThe 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.ADVERTISEMENTADADThe makings of veal stock.Three finished sauces.Keep ReadingChristina Tosi Isn’t Keeping Her “Dirty Dessert” a Secret AnymoreBy ALYSE WHITNEYPortland’s Top 12 Culinary SouvenirsBy SARAH WEINERLocals-Only Las Vegas: A Chef’s Secret Culinary GuideBy SAVEUR EDITORSThe 8 Las Vegas Food Spots One Momofuku Chef Can’t Live WithoutBy SAVEUR EDITORSWhere to Eat in Las Vegas, According to an In-the-Know Nobu ChefBy SAVEUR EDITORS11 Astonishing Food Facts From Irish Culinary HistoryBy JESSICA CARBONEIn New York City’s East Village, Feeding the Community Is More Urgent Than EverBy SHANE MITCHELLThese Chefs Want You to Pay Attention to Afro Brazilian FoodBy KAYLA STEWARTColorful, Eye-Catching Cocktail Glasses Are Everywhere. Here Are Our 6 FavoritesBy MADISON TRAPKINSee AllContinue to Next StoryADVERTISEMENTADAD
