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Sauciers-in-training

A Saucier (French pronunciation: [sosje]) is a position in the classical brigade style kitchen, which is still used in large commercial kitchens such as some restaurants. It can be translated into English as sauce chef. This position prepares sauces, stews and hot hors d'œuvres and sautés food to order. Although it is the highest position of the station cooks, the saucier is still considered subordinate to the chef and the sous-chef.

[edit] Escoffier definition

In Georges Auguste Escoffier's system of the classic kitchen brigade, outlined in his book Le Guide Culinaire, a saucier is "responsible for all sautéed items and most sauces."

[edit] Name of pan

A saucier also refers to the type of dish that sauces are made in. A saucier (also called a chef's pan) is characterized by sloping sides. The sides allow easy whisking as well as pooling of liquids which help to mimic smaller pan sizes.

[edit] References