And the favela(slum so fancy that name) meet the Cordon bleu

And I was seeing a course or cours of culinary from  a person that was in the Cordon Bleu and the person learn there the big pot of vegetables, when I was small child a professor of my mother said, my mother and father was many time without babysitter and I was an arm baby, said that a good cooker, he was from France, in France can't have that big trash pot in the refrigerator waiting to the next client, the expensive restaurant the broth had a signature, the flavour has to be the same all the time who went there 200 times would have the same flavour and not that 'cú flavour', that have also in France the Restaurants like those ones of the roads of the America, here we know that have the bad quality restaurants and in France we think that all the restaurants are French restaurants, had also there the ones that you had the worse food that you can eat, a Good expensive restaurant the sauce have the same flavour it isn't made of a big pot, the science of the broth that I do is very good one day I say, so I will say the broth, the salads are made of some very odoriferous leaves, and for the salad that is crude I use the half the rest I use for the broth is very delicious is a part of the vegetable that you don’t eat crude or you are a brute, the broth is very odoriferous, I only can make only with them or meat, is very delicious if I want I put some vegetables to cook since the beginning and blend and I have a vegetable cream, the time to prepare in the most in the next day, in a good restaurant is the kitchen helper in the end of the day that does the broth, isn’t hard work or one that needs intelligence. Rute Bezerra de Menezes Gondim