YaDa Chef Private and Personal Chefs

When starting out in the professional kitchen, whether it is via a classroom or in a real live restaurant it is best to start with the basics. When starting the “sauces” portion of education you start with the basics which are usually stocks, broths etc. You also learn the basics of building the sauces and eventually work up to the “Saucier”. The Saucier (sauce maker or sauté cook prepares sauce and warm hors d’oeuvres, completes dishes and might sauté items). A saucier is just below the sous chef, and as such is a much respected position. There are two basic sauces that are the base of many, many classic dishes and once you master these you can greatly expand your culinary repertoire. They are the béchamel and veloute sauces. The base of both sauces start with a “roux”. A roux is a combination of a fat, usually butter, and flour in equal proportions. The butter is melted over medium low to medium heat. The flour is sprinkled on, stirred to combine then cooked for 1-2 minute