Consequently, the sous-chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef. A Saucier Chef is basically a Chef de Partie and is the third highest position in most kitchens. No, it is a chef’s pan – a true multipurpose winner that is the first choice for most kitchen professionals. The saucier prepared sauces and soups and the patissier prepared all pastry and desserts. Our Saucier's unique rounded shape and 3 QT size means there's a good chance it can fill a gap in your kitchen. Some of the most popular stews are beef stew, ratatouille, Irish stew, and Brunswick stew. A saucier pan is essentially a saucepan that has more sloped sides and a riveted spout. What Does A Saucier Do? Ganaches, Spreads, etc. Saucier pans are well suited to heat liquids of any kind, including thicker blends like soups or chowders. Essentially, the Made In Saucier is a French-inspired saucepan that bridges the gap between saucepan and saute pan. A Saucier is the third highest position in most kitchens, below only the chef and the sous chef. The saucier must also tend to the stew on a regular basis, periodically checking to see if additional seasonings, liquids, or thickening agents are needed. Don't know what you mean by "Saucier pans".There are a number of European style pans around. Like most chef careers, becoming a saucier chef takes a combination of dedication, passion, background knowledge, education and training. That 9.5" diameter is probably my cutoff. Sauces. A saucier is "responsible for all sauteed items and most sauces." Even that Falk Culinair 3qt Saucier has a 9.5" diameter which is pretty large. This position prepares sauces, stews and hot hors d'œuvres and sautes food to order. Anything larger than that just seems too big and takes up too much room. A sous-chef de cuisine (French: "under-chef of the kitchen") is a chef who is "the second in command in a kitchen; the person ranking next after the executive chef." Although it is the highest position of the station cooks, the saucier is still considered subordinate to the chef and the sous-chef. In which case, this pan is just as effective when it comes to making your favorite sauces. The role of the saucier, commonly known as the sauce chef, is often the highest respected role in the kitchen brigade system of stations, reporting directly to the head chef or sous-chef. Some saucier chefs work to create sauces in advance of the busiest restaurant hours, but others create each sauce to order for the ultimate in flavor and freshness. Read the Differences Between Sauce Pans, Sauciers and Chef's Pans discussion from the Chowhound Cookware, Saucepans food community. Also called a saucier (from the French word for sauce), the chef’s pan is deeper than a frying pan and as versatile as a pot, with sloped sides that make it really easy to continuously whisk and stir ingredients as they cook. What made this system innovative, was each of these components came together to prepare a portion of the meal. Join the discussion today. A Saucier Chef is the chef who is responsible for making all the sauces, and also those dishes which are cooked in a particular sauce or gravy. Before this system caught on, one chef would cook a meal in the kitchen start to finish. How Can a Person Become a Saucier Chef? That would give me saucepans/saucier in the 2qt to 3.5qt range. Soups. As mentioned earlier, the role of the saucier was created by a French chef. The word saucier (so-see-ay) is French and, translated, means ‘sauce chef’. As the name implies, the saucier is responsible for most of the sauces in the kitchen. 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