(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:
- hot hors d’oeuvres
- sautéed foods
Return to Brigade De Cuisine (The Team of a Professional Kitchen)?