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Continuing my culinary education, one video at a time

by Kimberly Schaub | Oct 1, 2013 | Culinary Arts, Food Industry

Probably the most useful technique I’ve mastered in culinary school was cooking a really gosh-darn-good Bechamel sauce, one of the mother sauces.  In my line of work, it’s very much a foundational element in many of the recipes we make at...

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