by Joseph Yacino | Jun 25, 2017 | béchamel, cooking basics, cooking technique, fort lauderdale personal chef, palm beach personal chef, recipe, recipes, veloute
When starting out in the professional kitchen, whether it is via a classroom or in a real live restaurant it is best to start with the basics. When starting the “sauces” portion of education you start with the basics which are usually stocks, broths etc. You also...