Wellll, my specialty (and passion) is making soups and sauces.
I had the privilege of apprenticing with a French master saucier. Making fond de veau weekly, hollandaise and beurre blanc nightly, diverse classic and nouveau soups, along with other stocks plus a variety of complex sauces left me with a life-long passion for this yummy deliciousness.
I had the privilege of apprenticing with a French master saucier. Making fond de veau weekly, hollandaise and beurre blanc nightly, diverse classic and nouveau soups, along with other stocks plus a variety of complex sauces left me with a life-long passion for this yummy deliciousness.