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Re: BROWN STOCKS

From: Gerard

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Hi Oliver, I see you're pastry and exec Chef, in France they would call you a Grand Chef. I also did the full training, pastry first then cookin although I became bored with cooking and prefer pastry. Brown sauces, espagnol etc are rarely made now, I think food has moved on to lighter and quicker sauces but I still make an occaional bordelaise ...just to keep my practice.

Cheers, Gerard