The first few minutes of making a Hollandaise are usually uneventful but always sweaty, standing over a pot of steaming water, whisking a couple of egg yolks in a metal bowl, waiting for something to change while your Hollandaise arm gets the workout.

The funny thing about Espagnole is that by the time you begin making it, you’ve so close because the most important ingredient is ready. The classical recipe isn’t particularly complicated but it relies heavily on great brown stock, brown roux, mirepoix, tomato, and aromatics.

Béchamel sauce is literally about as basic and classic as cooking can get, the ingredient list of unsalted butter, flour and whole milk, aside from small classic seasonings like nutmeg, salt and white pepper that’s pretty much the whole enchilada

"Do I need culinary school?"

The honest answer is no.

You do not need an expensive degree to begin a career in food.

What you do need is a willingness to learn, show up, work hard, and remain curious.

Many people never receive a real opportunity because the barriers around them become heavier than the opportunity itself. Transportation issues, unstable finances, healthcare gaps, lack of uniforms, or the inability to take on student debt can keep capable people locked out of industries that desperately need workers.