What is a Hot Sauce Chef?
A hot sauce chef specializes in the making, preparation, and usage of all hot sauce/pepper-based sauces in the kitchen. The hot sauce chef is one who knows how to use hot as an ingredient in food and is one who knows how to garnish dishes with hot sauce. A hot sauce chef is also acquainted with all the different methods of hot sauce production like fermented or fresh peppers.
What Did a Hot Sauce Chef Evolve From?
A hot sauce chef is an extension of a saucier chef which is a position in the classical brigade style kitchen. It can be translated into English as “sauce chef” (Wikipedia).
The sous-chef is second in command, while the head chef is in charge of the kitchen. As a result, a saucier will need to follow the orders of the head chef and sous chef (Williams).
Although it is often considered the highest position of the station cooks, the saucier is typically still tertiary to the chef and sous chef (Wikipedia).
In addition to preparing sauces for any dish, the saucier prepare stews, soups, gravy, pasta sauce, salad dressing, stocks, hot hors d’œuvres, and sautés food to order (Indeed).
Even though a saucier may have other functions their most vital role lies within the creation of the sauces and gravies that will accompany other dishes (The Morning Advertiser).
What Are The Tools of The Hot Sauce Chef
The main piece of equipment for the saucier is typically the saucier pan. A saucier pan is different from a saucepan by design. Saucier pans often come with wider openings and sloped edges, making it easier for the cook to stir and whisk, allowing the food to be cooked more evenly with a lesser chance of being burnt around the edges of the pan (Chef Sac).
Another piece of equipment a saucier chef or hot sauce chef could use is a cast iron saucier pan. Cast iron pans have wonderful heat retention and they are almost indestructible.
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