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Food2: Supersized

April 18, 2011

Hi folks! Just thought I’d pass along the link to my most recent post on‐it’s yet another installment of my experience at the French Culinary institute, this month in the high-volume cooking/butchery oriented Level 4. The above photo is from the ‘family meal’ portion of the level, in which we were responsible for cooking a nightly meal for the whole school-‐on this particular evening, [an epic quantity of] roast leg of lamb was on the menu.

More news soon!

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