Saucy

Jo, who is learning to be a chef, has one last class on sauces:

... There were 7 of us and 10 burners, 4 of which had stock simmering and butter clarifying. It wasn't a pretty sight. I spent much of the time making the dark roux for my espagnole by holding my spoon in the air to get in between the shoulders of someone who was making an acidic reduction for a hollandaise and another who was trying to make her roux for her bechemel. ...

On the plus side, the class teaching assistants had to make lunch for the students.