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)?