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Learning more
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Hello everyone. I'm in my second semester of culinary school, learning about the mother sauces and small sauces. I understand what my teachers are saying to me, but I feel that everyone has a vaster knowledge them me (in my class I'm the youngest student at age 20, while others are 35 ). They seem to know why a certain sauce is paired with steak/beef or is paired with pork. I want to know how I can gain more knowledge on sauces pairing and flavor pairing?
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