Saucier

In kitchen work is very varied, there are approximately 15 to 20 position in a large restaurant. In 1899 a french chef Auguste Escoffier invention system to organize the kitchen because in those time were not we organize a lot of time was lost the system is called brigade de cuisine system or brigade system, that consisted in naming each chef who worked in the kitchen with specific name or a position ex. Chef de cuisine who is responsible for management overalls the kitchen, supervising staff, create menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices and maintains a sanitary and hygienic environment for the preparation of food. Other position in the kitchen in the Sous-Chef is who receives order directly from the chef de cuisine for the management the kitchen, and often serves as the representative when the chef de cuisine is no present. In 1903 the term Saucier born,since I started studding culinary art I discovered I love for its history, extra studies and monetary reward.

A Saucier chef is basically a chef de partie who is also known as the station staff or line cook. A chef de partie is responsible for one particular area of food production in the kitchen. A saucier is responsible for the preparing sauces, sautes, stews and hot hors d oevres. The saucier chef position is usually the third highest position of all the stations and is considered to be subordinate only to a executive chef and sous-chef in the kitchen hierarchy.

A short story of the sauces evolved, the word "sauce" is french that means a relish to make our food more appetizing. Sauce is a liquid or semi-liquid food devised to make other food look, smell, and taste better. The sauces and gravies were used to mask the flavor of tainted food. (Peterson, James)

In 200 A.D The Roman used sauces to disguise the taste of the food. The main course or primae mensai varied both in the number and elaboration of dishes. Roast and boiled meat, poultry, game, game or other delicacies would de served. No dish was complete without its highly flavored and seasoned sauce. Contrary to present day preference, the main object seemed to be to disguise the natural taste of food.

In 1651 a little heard of sauce today, but very popular in 17Th century is Sauce Robert. It is similar to the present day Espagnole sauce. Both sauce Rober and Espagnole are basically a brow roux.

In 1829 A Chef name Marie Antoine Carene 1784-1833 impact on culinary matters ranged from trivial to theoretical. He is credited with creating and designed sauces and dishes, he published a classification of all the sauces into groups, based on four mother sauces. He is also frequently credited with replacing the practice of service a la francaice (serving all dishes at once) with service a la russe ( serving each dish in the order printed on the menu)

The mother sauces was born with Carene and with Escoffier. Escoffier add one more, he add the mayonnaise to the mother sauces.

To be a saucier is not easy, first most restaurants required a culinary school studies as well as at least two years of hand-on experience in a professional kitchen.

Saucier should be continuing education as well creating menus. Some employers required an apprenticeship under an experienced saucier master. For at leas one year of practice in big kitchen.

Monetary compensation, the average annual compensation for chef, head cook, saucier or serving supervisors was $42,410, according to the Federal Bureau of Labor Statistics. Across the board salaries were higher in 2005 than in 2004. In some categories the pay ingresses was significant; such is the cause with line cook and managers. In other categories however, such as Sous chef, food and beverage manager and saucier, the national average for wages may have risen from the previous year, but the increase is almost negligible at less than 1%.

The Pentagon with PORN

It is incredible that in a high federal security building "the Pentagon" employee are visiting child pornography website with my money. With a multi-year investigation it was discovered that several employees using federal credit cards of U.S government had a network of child pornography with a clientele of more than 5,000 people involved. It shamaful that this is happening at such a prestigious federal agency has that have that problem. One of the employees addicted to pornography had 300 GB of imformacion in a computer property of Deparment of Defence. That defence for this country that people have taken technological advance, using computers to commit this terrible crime. Let me now not trust the people engaged in the defense of our country.

Molecular Gastronomy

For year, anew culinary trend called molecular cooking has been touted as the most exciting development in a new cuisine. It is now the newest fashion for chef to offer their customers fake caviar made from sodium alginate and calcium, burning sherbets, spaghetti made from vegetables,and instant ice cream, fast frozen using liquid nitrogen. What is molecular Gastronomy ? Is it a temporally trend for people who are prepared to spend a small fortune "mucho dinero" I define MG is when you change the molecular extruture of the food with some chemicals and special instrument in my next blog i write some of the instrument. Because there of mistake Nicholas Kurti created the discipline between cooking and science in 1988. First you need to understand the food if have fat, protein and natural sugar all together and some imagination creation the most incredible dishes in the world.

Unimaginable Frontiers

Who could imagine that a small company from Washington state would be a global explosion. From Alaska to China, Starbucks chain jump to a

first position that no company had so far. With a furious propaganda and marketing this company rank in the first place in a global market, make it through borders incredible, unimaginable. When this company started many thought it was a just another coffee shop in the market but become a monster globally. He was accused of monopoly by buying coffee in bulk to large trader and forget about the small business. One of the best marketing ideas is to change the menu ideas and naming in other languages ex. Grande is big in Spanish and venti, 20 in Italian, very smart and organized to attract a certain clientele and and it worked but not for long time. Corporate error caused the stock market go down, like putting too much store a side by side this cause the people on Starbucks overdrive. At present the company is not in the best moments. But anyway I love the cinnamon frappuccino muuuuuu.

Food service to Social Networking

It is is remarkable that just 20 years ago there was no Web and, therefore, no Web sites through which to share information. Butt today, the options for communicating, offering information and building relationships through various forms of social media enabled by Internet is astounding. Food service are becoming increasingly savvy about using platforms such as Facebook, twitter and youtube to communicate with customers.That if a restaurant has videos a youtube channel is great. Facebook and Twitter are outreach tools. The rest are like back. you direct people from the first two places and drive to them to youtube. But you also want to drive them back to your side. I think multimedia is the future, as everything can be put into the videos.

The Era for culinary " Sous-Vide"

The immersion circulator has been around since the 1970, it's coming back. Before, it was used to make soup in bag, or on airplanes. but now we typically use it for controlling the environment and temperature to eliminate overcooking and save a lot of natural juices that would naturally bleed out. The immersion circulator accurately controls the temperature of the fluids over a wide cooling or heating range. It looks like an outboard motor on a boat. You attach the motor side to the side of a hotel pan, turn it on, and it heats the water in the pan to whatever temperature you desire. It also circulates the water so it does not stagnate. You neet to put the meat, vegetables or seafood in a cryovac machine to seal in a plastic bags filled with food item. The machine takes the air out and air out and seals the bag. This machine is perfect for cook delicate fish like monkfish.

The new era for culinary

Who would have imagined the the cuisine had wounded so far. In the nex blog I will present new toys for the kitchen. In recent years scientists have explored new ways to increse productivity and produce new foods such as eggs with omega 3 and not colesteron. With so many invention the chef are so happy the new science is called Molecular Gastronomy. MG seeks to investigate and explain the chemical reasons behind the transformation of ingredients, artistic and technical conents of culinary and gastronomic phenomena in general. In my next blog I presente the new toys like ISI, Sous-vide,ThermoMix, Hydrocolloids.

Photography

I chose to start doing photography, because it allowed me a positive outlet of creativity. I have something to look forward to everyday after work if I had the time and film. And as I would drive around, I would scope out different things and see if there was anything that would catch my eye, and pay attention to the finer details. In a faced based life, it forced me to slow down and mellow out my thought process. For the fact that I only shoot on a vintage film camera from the 1970's, a Minolta SRT 102 35mm. I love this camera with the reguards that I have to wait and see after developing my film. The instant gradification of digital cameras does not spark my attention. But taking your time and setting up your shot and you have to control all the aspects of the shot is what i was looking for, and have found with my heavy, cumbersome, outdate relic of a camera.

Cook like a chef "second part"

Just buy dirty vegetables, in these day, fresh is more important than organic, so buy veg. that look like they are still attached to the earth. Try to buy fresh, local and in season. In tomatoes find a farmers market heirloom that feels firm, not soft, which means it full of liquid and the flavor will more concentrated. Butter is good, Too many cookbooks say butter, butter and more butter and some person have afraid to use but if you uses a real good butter is really good for you. Use only unsalted butter, with butter is possible do hundred of good sauces like hollandaise.

Cook like a chef "first part"

Cooking is messy, complex, and that is as it should be. But learning a few fundamental will make you a super chef. Number one get religion, you need to understand is that your kitchen is a workshop, and all good workshops have a standard operating procedure. Before you start any meal, you need to gather all the ingredients the dish requires. this is "mise en place" is french what is everything in its place. Number two Slow Down, cook everything at once. Prepare to stand helplessly by when it is time to plate dinner, as veg. grow cold next to room temp. starch and aggressively steaming meat. While meat rest, its internal temp evens out and it gains about five degrees.

Bad news for psychologists

Long time a go one scientific who has long said are what you eat. I recent discovered that certain foods had a natural chemical that held the brain. This chemical name is "flavonoids" this acts on the brain allowing the relation of cells called "sinagsis". This chemical is possible find in eight regular food you can eat every day. In the list you have dark chocolate, skim milk, oatmeal, salmon, walnuts, sunflower seeds, spinach and blueberries. Sorry for the psychologists meantime you eat these products while the stress OUT.

New weapon and delisious

The Indian has a new weapon of mass destruction. In 2007 the Guinness world record was accept what the "bhut jolokia" or ghost chili the most spiciest chili in the world. The military personal have a new weapon against bad guys. This chili has 1,000,000 Scoville unit vs the normal jalapeño has 5,000 is a lot different. The Indian scientific developed a hang grenade or smoke grenade layers leave a person disoriented and temporary blind. This grenade is posssible uses has a disper the grow and much more. Is a realy good idea because this is difinitely goin a effective nontoxic weapon all the symptoms are temporaly.

Marginalization

From the beginning of times humans began organizing themselves according to their families or common attributes. This is marginalozation since they left other others without food because they were not part of the group. Nowadays, it happens the same way. People are divided into groups according to race, culture, social disposition, and appearence. This creates separation and many times the separation have created hostile environments such as wars. As part of the Hispanic community in the United states, I have experienced a little discrimination based on my race and cultural and, perhaps, ignorance play a big role because many think that "were are all alike". There are Hispanic people that come to the US and do very bad things. This creates a bad reputation for the rest of us.

My dream job

Many people think that an ideal job involves make a lot of money. For me it's no important to have a little money, health, a good schedule, position, security but also is necessary to think that all these things individually as which serves the money if you work seven days and you do not have time for your family or you work in a hazardous place. For me, the ideal job is to have a stable schedule, to work with educated and intellectual people and in a calm place with little stress. For ten years i work in a hotel with horrible schedule that required me to work in days with everybody has off.

Very expencive toys

The economy hit everybody media and high class person. there a Tv show name Repo-man the drama is when the person come to you house a stole you car in your face. But now is different the economy is sky up to other level. recently the repo company has the year ever with a 15 to 20 % the value of recovery vehicle. And now is not only medium cars now is yachts or jets. If the company is takes back a $300,ooo with a 15% back the profit is $45,000 jajaja in one day is business or what??.
Now this industria are milloner is ironic theis the economy hit some person and for other people is the best of the best.

The super tool

The technological evolution does not have limits today. One of the thing with more applications is the cellulars, have so many things that really are not needed. The new phones are incredible are an office in the way. Recently i went to buy a new cellular was a disaster i was like three hours choosing one. They have so many things that i do not understand that i was decided by simplest, with GPS, 3G, live music and Internet system. Every time they are more and more difficult to programming. It not all, the increment of bill i start pay 55. 00 for month and now 75.00 for almost the same. What next??

Play with the mother nature

Play with the nature is a serious thing, as they occur with the whale is something inevitable. Is regrettable that so many people and they occur with children watching as the whale choked his trainer. Is not the first time this happened a couple of years ago in Canada a similar way a whale killed a trainer in a some practices. In Vegas a tiger killed his trainer in a function full of people and the same tiger one month later kill the person who feed him. This means that these animals were born to be wild not contain in a cage forever. Normally in the wild this animal walk or swim hundreds of miles.

To live in a natural disaster

In september of 1998, Puerto Rico was struck by hurricane George, especially, on the Westside of the country. The hurricane destroyed the island and everything its way. There was no potable water no electricity, no crops anywhere in the island. While the hurricane happened i watched it from my house and saw how it destroyed house and cars. I thought that she was safe to see it from my house, but the hurricane took half of the ceilling of my house and the water penetrated and damage all the equpment. The bad thing was not the disaster of the hurricane; the bad thing was stepping in total devastation; the dead in the street floating. In my house we were three months without potable water or electricity. The worse thing was the food and that although you had money there was no food in the supermarket. Somehow i feel familiarized with the tragedy in Haiti, i know what is to be hungry and thirsty and with money in my pocket and not to be able to buy anything because everything was destroyed or there was nothing eatable. I also know what its like to hope for food, water, and medical aid. At the moment Haiti needs any aid to us is good.
Thank