Saucier

A saucier (French pronunciation: [sosje]) or sauté chef is a position in the classical brigade style kitchen. It can be translated into English as sauce chef. In addition to preparing sauces, the saucier prepares stews, hot hors d'œuvres, and sautés food to order. Although it is often considered the highest position of the station cooks, the saucier is typically still tertiary to the chef and sous-chef.

For pitchers used to serve sauces, see Sauce boat. For people with the surname, see Saucier (surname). For the U.S. Supreme Court decision, see Saucier v. Katz.
Sauciers-in-training

Escoffier definition

In Georges Auguste Escoffier's system of the classic kitchen brigade, outlined in his Guide Culinaire, the saucier is "responsible for all sautéed items and most sauces".

See also

References
    This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.