A DECEMBER KITCHEN
Culinary Cues
DECEMBER 3, 2022
As usual, the early team has been at work for a couple hours and I am greeted by the smell of pastries fresh from the oven, bacon, mirepoix caramelizing for a veal stock, and fresh coffee. He returned to building his veal stock that will simmer for the next six hours and then reviewed his prep list for the day.
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