A saucier () or sauté chef is a position in the classical
brigade style kitchen. It can be translated into English as ''
sauce
In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ...
chef''. In addition to preparing sauces, the saucier prepares
stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...
s, hot
hors d'œuvre
An hors d'oeuvre ( ; ), appetiser, appetizer or starter is a small dish (food), dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the ...
s, 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
A chef is a professional Cook (profession), cook and tradesperson who is proficient in all aspects of outline of food preparation, food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the di ...
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".
See also
*
List of restaurant terminology
This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten ...
References
{{DEFAULTSORT:Saucier
Chefs
Cookware and bakeware
Restaurant terminology
Culinary terminology