Saucier
Sign in to saveAlso known as sauté chef, sauce chef
thumb|right|180px|Sauciers-in-training A saucier () 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.
Wikidata facts
- Instance of
- occupation
- Subclass of
- cook
- Image
- Cooks 050918 154402.jpg
- Field of occupation
- sauce
Show 2 more facts
- female form of label
- saucière
- different from
- Saucier
via Wikidata · CC0
~1 min read
Encyclopedic overview
3 sectionsContents
- Escoffier definition
- See also
- References
thumb|right|180px|Sauciers-in-training A saucier () 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.
==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".
Excerpted from Wikipedia’s “Saucier” article, available under the CC BY-SA 4.0 licence.