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Food & Cooking
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Professional Chef Skills
Food & Cooking
Professional Chef Skills
Braising and roasting technique
Butter emulsions (beurre blanc)
Classic knife cuts (brunoise, chiffonade, tourné)
Mise en place
Plating and presentation
Sous vide basics
Station setup and timing
The five mother sauces
The kitchen brigade system
White and brown stocks
Working the line during service
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