A saucier (pronounced so-see-ay) is considered to be the deputy head of a kitchen team. This is usually the highest position in the kitchen as it requires working with great skill, subtlety and nuance. 20 pages of very small type in my copy of Larousse Gastronomique are dedicated to sauces alone.

A saucier prepares:

  • sauces
  • stews
  • hot hors d’oeuvres
  • sautéed foods

Return to Brigade De Cuisine (The Team of a Professional Kitchen)?

Log in or registerto write something here or to contact authors.