Day 2-
1 October 2013

We jumped right into practical today. In groups again, we made fish fumet. Then from the veal stock we made a velout and alemonde small sauce. It was interesting to see the veal velout, which I thought was delicious on its own, be turned into something with even more flavor layers.
Clean up today was a disaster, no one was really assigned a job, and certain people did the majority of the work, while others disappeared or chatted. Chef said he would assign groups and jobs tomorrow, which will be a welcome change.