What's my "thing"?

[alysten]

People often try to figure out what my 'thing' is in the kitchen.

What I am: A Saucier (soups, sauces) and Grillardin (grilled meats).

Roles I have played: Chef, sous chef, chef de partie (line lead), saucier, grillardin and garde-manger (cold kitchen and the pantry chef)

What I am not: Pâtissier (pastry chef), boulanger (bread baker), confiseur (confectioner) or decoratuer(chocolate, spun/poured sugar).

I may play with baking and sugar, but when push comes to shove... I will pick savory over sweet any day of the week. It's what I know. It's what speaks to me. It's where my heart lies.

Comments

What you *are*

[bytchearse.livejournal.com]

Is exceedingly well-acquainted with the classical brigade system ;-D

Re: What you *are*

[alysten.livejournal.com]

It is possible that went to a 'french' cooking school and they beat it into me. :)

Still... If you need something killed, grilled and sauced... I'm your girl.

:-D

[bytchearse.livejournal.com]

The owner of the last full restuarant where I worked used to tell me stories of "you're a saucier, return to your station" when he tried to learn other tasks. He survived the Paris trenches.

Re: :-D

[alysten.livejournal.com]

The saucier is the head of the food chain as far as stations go. Well in theory,its the head. At our restaurant, it was the grill station who often doubled as the line lead.