By Nissa Larsen
With shows like “Top Chef”, “Iron Chef”, and Gordon Ramsey’s “Hell’s Kitchen,” chefs are becoming the new rock stars. Chef Carla Hall catapulted her way from local chef to appearing on Bravo TV’s “Top Chef”, and is now one of the hosts of ABC daytime’s “The Chew”.
Here are the ten primary stations that need to be staffed in any world-class kitchen:
1. Saucier is responsible for sautéing foods and preparing soups and stews. Their most vital role is creating the sauces and gravies that accompany other dishes.
2. Poissonnier is the fish chef responsible for buying fresh fish on a daily basis.
3. Rotisseur is the roast chef and is in charge of preparing any roasted or braised meats on the menu.
4. Grillardin is responsible for any foods that must be grilled.
5. Friturier handles any foods that must be cooked in oils or other animal fats.
6. Entremetier is the vegetable chef.
7. Tournant is the all-purpose chef in the kitchen brigade. The tournant must have a broad knowledge of the basic operations of each station, and must be able to step in when someone is absent or the workload approaches a hectic pace.
8. Garde manger is in charge of cold dishes on the menu, as well as making any large buffet services look presentable.
9. Boucher is the butcher and is in charge of preparing all meats and poultry before they are delivered to their respective stations.
10. Patissier is the pastry chef, responsible for creating or preparing baked goods, such as breads and pastries.
Here are some websites that can help you become your own top chef in any kitchen you choose.
Nissa Larsen is a Contributing Editor to sbomag.com and our family of magazines. Follow Nissa on twitter @nisnice