I worked at a restaurant once that wanted real gravy for their poutine... I ended up making it in 80L batches, once every two weeks. It was hard to work out the recipe: ended up using 50lbs of beef bones, drippings from chicken, beef, pork belly. Saved up bacon grease to...
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Well, line cook only, after starting as a dishwasher.
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But we didn't serve gravy. We did have a very complex sauce for the steak though that took a long time to prepare.
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