The end of each semester at culinary school meant that I had to face a terrifying practical exam. The exam unnerved me; we never knew which dish we’d need to prepare, and I was, above all, a planner. This time, I was certain that I’d draw the rabbit with mustard sauce, a classic French dish. I’d delivered a very mediocre rabbit to my chef the week before, and I was determined to understand rabbit butchery before I was forced to perform the task in front of my classmates.

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