The Institute of Culinary Education:
Lesson 11 - Fabricating Beef
The Institute of Culinary Education:
Lesson 12 - Chef Ted Fabricating Veal
The Institute of Culinary Education:
Lesson 12 - Trussing Veal Tenderloin
The Institute of Culinary Education:
Lesson 12 - Pounding Out Veal Scallopine
The Institute of Culinary Education:
Lesson 12 - Veal Kidneys
The Institute of Culinary Education:
Lesson 13 - Mire Poix for Veal Stock
The Institute of Culinary Education:
Lesson 13 - Frenched Pork Chop
The Institute of Culinary Education:
Lesson 13 - Rabbit Fabrication
The Institute of Culinary Education:
Lesson 14 - Frenched Rack of Lamb