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Educated in political science at the Université Laval, Saucier worked as a journalist in the Abitibi-Témiscamingue region of Quebec before publishing her debut novel, La Vie comme une image, in 1996. That book was a finalist for the Governor General's Award for French-language fiction at the 1996 Governor General's Awards.
Saucier (sauce maker or sauté cook) prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade. [3] Chef de partie (senior chef; "chief of the group")
Aldric Saucier (April 29, 1936 – December 8, 2016) was an American scientist and whistleblower. Saucier lost his job and security clearance after he criticized the Strategic Defense Initiative in 1992.
Kristian Mark Saucier [1] (born c. 1986) is a former U.S. Navy sailor who was convicted of unauthorized retention of national defense information and sentenced to one year in prison in October 2016 for taking photographs of classified engineering areas of USS Alexandria, a nuclear-powered attack submarine, in 2009.
Saucier is an occupational surname literally meaning the cooking occupation of "saucier". Notable people with the surname include: Aldric Saucier (1936–2016), American scientist and whistleblower; Billy Jack Saucier (1931–1987), American fiddler; Frank Saucier (born 1926), American baseball player; Gerard Saucier, American academic and ...
A saucier (French pronunciation:) 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.
The Flying Saucer is a 1950 independently made American black-and-white science fiction spy film drama. It was written by Howard Irving Young, from an original story by Mikel Conrad, who also produced, directed, and stars with Pat Garrison and Hantz von Teuffen.
A French sauce spoon or saucier spoon is a spoon that is typically the size and shape of a dessert spoon, but with a flattened bowl that has a thinner edge and a small notch on one side. As the name suggests, a French sauce spoon is used to eat the sauce accompanying a dish.