A real shift
Stocks on early, reductions through the morning, sauce finishing and sautéing through service. Taste constantly and adjust seasoning.
Skills that matter
- Stocks and mother sauces
- Reductions and emulsions
- Seasoning
- Sautéing
- Timing
Qualifications
- Level 3 Advanced Professional Cookery
- Level 3 Chef de Partie apprenticeship
- International: BP Cuisine (France)
Where it leads
What we'd ask on the show
- Escoffier's brigade in a modern kitchen
- The forty-hour veal stock
- Why the sauce section is the hot seat