All Rights Reserved.Ħ © 2007 Thomson Delmar Learning. Station Chefs Saucier: makes all of the sauces, stews, and sauteed items Poissonier: responsible for all fish and shellfish dishes Grillardin: responsible for all grilled and broiled foods Friturier: prepares all fried items done in vats © 2007 Thomson Delmar Learning. Military Organization Chef de Partie Georges-Auguste Escoffier Chef de Cuisine Sous Chef Demi Chef Commis Apprentice © 2007 Thomson Delmar Learning. Garde Manger Sanitation and Food Preservation Meat Butchery and Food Preparation Chef’s Uniform Origin Color Toque © 2007 Thomson Delmar Learning.
Purpose Training Apprentice Journeyman Master © 2007 Thomson Delmar Learning. Presentation on theme: "Craft and Livery Companies"- Presentation transcript:
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