According to Chef Instructor, tonight was our first “real” day of class. I guess that was because we were doing something more than chopping carrots and watching stock water boil. Our assignment was to create one of the five French “mother sauces”- Béchamel. Out of that mother sauce we were required to produce four “daughter” sauces – Crème, Nantua, Mornay, and Soubise. Besides learning how to make a shrimp paste and sweat onions, my shining moment of the night came when I was the only one in the class to receive a perfect score on a sauce. Now that’s worth cutting a finger for!