Mother sauces of classical cuisine

Entering a culinary school truly requires a lot of hard work, coordination, and patience. Today’s lesson focused on whisking the basic sauces. It is an essential skill that any cook, who wants to thrive in the food industry, must have. Escoffier, who is well known for his great works and achievement back in the days, codified the recipes of French mother sauces. French mother sauces consist of five basic sauce: Béchamel, velouté, espagnol, tomato and hollandaise. Here I am whisking: Béarnaise, béchamel, chicken velouté, mayonnaise and tomato sauce.

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Cheesemaking Experience

The production of cheese like many other food preservations is a long and tiring process. A week ago, I saw and experienced first hand making cheese and the struggle that comes with it. It was very interesting to see how much effort and time you put into it. It proved to me that truly good things come to those who wait because it takes a long period of time to craft and perfect a wheel of cheese.

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