Sauce Chef--A Day in the Life
By Kirk Bangstad
What if your job was spending every day creating sweet and savory sauces to complement entr??es and hors d’oeuvres?
If you were a sauce chef, your day might look something like this:
- Upon arriving for work, run through the various courses for the evening with the executive chef
- Stock your line with the appropriate bases, thickeners, spices, and other ingredients
- Make first batches of most of the sauces, and make more as needed throughout the course of the evening
- After finishing for the evening, clean your area and tools, and take an inventory needed items for the next day
If you enjoy cooking and creating, becoming a sauce chef might be the perfect career for you.
A Sauce Chef’s Education
Getting a comprehensive chef education at a culinary school is imperative in today’s competitive restaurant industry. Many fine dining establishments won’t even consider an applicant who hasn’t graduated from a notable culinary school, and part of any good chef education is time spent in a kitchen learning how real-world kitchens work. If you can’t even get your foot in the door without a culinary school degree, your ultimate chef education may be incomplete.
Once in culinary school, you’ll learn about different areas of cooking. You’ll take your turn as a sauce chef, vegetable chef, and meat chef, among other specialties. Many students ultimately find the sauce chef job to be the most interesting. Making a sumptuous sauce can be the most creative aspect of cooking a meal, and what differentiates that meal in the eyes of a customer. In fact, sauciers are considered the third highest position in a restaurant under the executive chef and sous chef. If you like the idea of concocting the perfect sauce, perhaps it’s time to enroll in a culinary school near you!
Sources
Sauce Chef High on the Totem Pole
Wikipedia