- Joined Jun 4, 2015
I am a seasoned professional chef and a chef-instructor. I often question why we teach certain techniques in the culinary lab when they have gone out of favor in the real world. Case in point:How many professional kitchens use an Espagnole or classic demi-glace and should culinary schools still teach these techniques? (keeping in mind that we cover the use of roux in preparation of white sauces, cream soups and braises/stews.) Most professional chefs that I know say it's time consuming and labor intensive and favor a jus lie thickened with refined starch (good for gluten-free guests too). What do you say?