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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")
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.
Anchovy essence – Spiced fish sauce; Avgolemono – Egg-lemon sauce or soup; Avocado sauce – Sauce prepared using avocado as a primary ingredient; Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment [1]
His son (Louis's nephew) was chef saucier (sauce chef) at the 1939 New York World's Fair. A participant in the French Resistance during World War II, he was killed by the Germans. [ 10 ] Lucien Diat, younger than Louis by seventeen years, [ 10 ] was the renowned executive chef at Plaza Athénée hotel in Paris [ 13 ] [ 6 ] and also the teacher ...
In his early twenties, he moved to France to start his culinary training, working as a saucier at La Bonne Auberge, a Michelin-starred restaurant in Antibes in southeastern France. At age 23, Splichal was hired as a sous chef by Jacques Maximin to work at the Chantecler restaurant in the Hotel Negresco in Nice. Maximin became Splichal's mentor ...
Born in Oviedo, Pablo Longoria began at 12 to watch football matches every day as a hobby. [2] A supporter of Sporting Gijón, [3] he enjoys video games such as FIFA 2000 and Football Manager and gained from them a deep knowledge of players and tactical aspects of football. [4]
Other works include The Saucier's Apprentice (1976), a highly-regarded cookbook on the hierarchy of French sauces, Why We Eat What We Eat: How the Encounter between the New World and the Old Changed the Way Everyone on the Planet Eats (1991), and a biography of A. J. Liebling, Wayward Reporter (1980).
A saucery was the office in a medieval household responsible for sauces, as well as the room in which the preparation of sauces took place.It was headed by a saucerer.The office was subordinated to the kitchen, and existed as a separate office only in larger households.