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%.