The Saucier

by Chris Bruno

About the Author:

As Sous Chef at L’Europe in Vista, New York, Chris Bruno trained with a French saucier who taught him classic French cooking techniques. Bruno credits this experience for his success as proprietor of Fiddler’s Restaurant in Brookfield, Connecticut, and Chris’s American Restaurant in the Danbury, Connecticut, area.

Holding a title loosely translated from French as “sauce cook,” the saucier prepares sauces, glazes, stocks, stews, gravies, sautéed foods, and hot hors d’oeuvres. While his or her position is most typical in a classic, brigade-type kitchen, a saucier may also work in a large commercial kitchen.

Generally the third highest position in the kitchen hierarchy, after the executive and sous chefs, as well as the highest grade of chef de partie (specialty or station chef), the saucier must possess the ability to function as a member of a team and work under pressure. As a subordinate chef, the saucier must also accept criticism gracefully. In addition to dependability and attention to detail, the most essential quality of a saucier is creativity, which allows the chef to originate new sauces and assist in the development of new menu items.

Sautéing, one of the most important of a saucier’s duties, involves cooking food relatively quickly over high heat utilizing a shallow pan and a small amount of cooking oil. The saucier generally slices the food thinly or cuts it into small pieces so it can cook quickly and moves it around in the pan frequently to prevent it from burning. This method allows the chef to cook several ingredients at once, as opposed to pan-frying, which cooks only one item at a time.

While sauciers, according to payscale.com, often earn between $11 and $14 per hour, they also frequently work overtime hours at a compensation of time-and-a-half. As most other chefs do, sauciers can expect to work lunchtime and evening shifts. In addition to planning and preparing food, they must maintain efficient and clean stations and cover the duties of the sous chef on occasion. Best of all, sauciers get to make and taste some great sauces.

Seven Good Books for Restaurant and Food Lovers

by Chris Bruno

As a chef and longtime owner of restaurants, I enjoy reading about dining establishments, other chefs, and food. Here are several books that I recommend on those subjects:

1. Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success (Volume 1), by Wil Brawley

Software entrepreneur and restauranteur Brawley skillfully guides readers through interviews with successful restaurant owners, covering tactics, operations, and maintaining a successful business.

2. The Soul of a Chef: The Journey Toward Perfection, by Michael Ruhlman

This book chronicles a group of chefs attempting to pass arduous tests at The Culinary Institute of America to earn the Certified Master Chef designation. Another section of the book offers a behind-the-scenes look at the acclaimed restaurant The French Laundry.

3. The Art of Eating, by M.F.K. Fisher

This beloved work gets to the soul of food and relates to life as much as it relates to cooking. Essays cover a wide variety of topics, including food tips dating from World War II and the author’s time studying in France.

4. Kitchen Confidential, by Anthony Bourdain

Focusing on the crazier side of food service, Chef Anthony Bourdain covers more than 25 years of funny, shocking, and wild tales of the culinary trade.

5. Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, by Bill Buford

A follow-up to the adventures with British soccer hooligans New York writer Buford described so vividly in Among the Thugs, this book takes him to work with Italian butchers and famous chefs, including Mario Batali.

[Bill Buford-Heat-Bookbits author interview] [http://www.youtube.com/watch?v=sHMzPnAZGmc]
[Uploaded by writerly on Jan 23, 2007 [CC BY 3.0 (http://creativecommons.org/licenses/by/3.0/)]]

6. Paula Deen: It Ain’t All About the Cookin’, by Paula Deen and Sherry Suib Cohen

Many foodies have heard Deen’s Cinderella story: a single Southern mom starts a business with $200 and winds up wildly successful. This book shares the more intimate details of her often difficult rise to the top.

7. Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food, by Colman Andrews

A glowing biography of acclaimed Spanish chef Ferran Adrià, this tribute describes the chef’s often scientific approach to food as well as his quirks, his accomplishments, and the public adulation he receives.

About the Author:

A veteran of the culinary trade for more than two decades, Chef Chris Bruno owned popular Connecticut eateries Fiddler’s Restaurant and Chris’s American Restaurant.

An Overview of Chef Duties

By Chris Bruno

With the popularity of reality television shows such as Iron Chef, Master Chef, and Hell’s Kitchen, the general public possesses a better understanding than ever of the work that goes into being a chef and the pressure that often accompanies it. Less obvious is the variety of chef positions available. Read about the duties of different types of chefs below.

Cooks, Restaurant CareerSearch.com

Executive chef, head chef, chef de cuisine – This is the top dog, the individual responsible for everything in the kitchen, including food preparation and quality, cooking, menu planning, supplies, and cost control. This chef also directs the hiring and training of kitchen staff.

Sous chef – The executive chef’s assistant, the sous chef often assumes the responsibility of training other chefs, plans menus, orders supplies, and fills any other necessary duties in the absence of the executive chef.

Pastry chef – Among the most well-appreciated of chefs, the pastry chef plans, prepares, and styles pastries and breads. This chef typically holds responsibility for pairing desserts with particular wines and coffees and orders supplies related to the specialty.

Chef de partie – Specialty chefs employed in larger restaurants, chefs de partie cover one particular station or specialty. These specialties include the saucier, who creates sautéed foods and their sauces; the grillardin, who prepares grilled items; and the entremetier, who serves as the vegetable chef.

Garde manager – This chef directs the presentation of all cold foods, including meats, salads, hors d’ouevres, patés, cheeses, and canapés. Often responsible for buffet table presentation, the garde manager is usually also accountable for cold sauces, including dressings, vinaigrettes, relishes, chutneys, and pickles.

Other Chefs – Pastry chefs can specialize in a particular item like cakes, and specialty chefs may concentrate on fish, frying, butchering, or other foods and skills. Chefs of all kinds work not only at restaurants, but also at corporate and specialty venues such as resorts, mansions, and the White House.

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About the Author:

A graduate of Johnson & Wales University, chef Chris Bruno possesses more than 20 years of experience in the culinary industry, including working as Head Chef and proprietor of Fiddler’s Restaurant and Chris’s American Restaurant in the Danbury, Connecticut, area.

Restaurant L’Europe

by Chris Bruno

After graduating from Johnson and Wales University with a culinary arts degree in 1987, I worked briefly in Massachusetts and Connecticut before becoming Sous Chef at Restaurant L’Europe in Vista, New York. L’Europe, as the restaurant was known, had the distinction of pioneering Continental European cuisine in the area, and my time there deeply influenced my career as a chef. At L’Europe, I apprenticed with a chef from Austria who had worked in kitchens all over the world and taught me about ingredients that had not yet become popular in the United States. Moreover, I took advantage of the truly incredible opportunity to learn classic French techniques from a French saucier. Eventually, I rose to become the Executive Chef at L’Europe. As one of the leading European restaurants in the region, L’Europe consistently received critical acclaim from some of the most influential publications in the industry, including Zagat Survey and the New York Times. Particularly well known for the impeccable quality of both the food and the service, L’Europe benefited greatly from the skill and hospitality of its owners, Ruhi and Aris Toska. Born in Albania and raised in Paris, the Toskas worked in French restaurants before immigrating to the United States in the late 1960s, continuing their careers at well-regarded restaurants in Manhattan, Connecticut, and Westchester County. In 1988, the Toska brothers renovated the old Hearth restaurant to create a truly European experience in South Salem, New York. At L’Europe, I gained the experience that allowed me to embark on a career as the successful proprietor of Fiddler’s Restaurant, which reopened as Chris’s American Restaurant in 2003 before becoming 189 Sports Cafe. L’Europe has evolved as well; after becoming the Tosca Café in 2007, the restaurant reopened as One Twenty Three Restaurant & Bar in 2010. Although the family-run restaurant’s new menu incorporates excellent contemporary touches, many in the area still have fond memories of L’Europe’s dedication to Old World cuisine.

Ryan McElroy Children’s Cancer Foundation

A dedicated advocate of ongoing efforts to treat and cure children’s cancer, Chris Bruno is proud to support The Ryan McElroy Children’s Cancer Foundation. The non-profit organization, founded in honor of young Ryan McElroy’s struggle with cancer, seeks to raise funds in support of community children struggling with the deadly disease. The Ryan McElroy Children’s Cancer Foundation provides these children and their families with a number of services designed to improve their quality of life during their fight with cancer.

To help bolster fundraising efforts, The Ryan McElroy Children’s Cancer Foundation hosts numerous events throughout the year. In October of 2010, The Ryan McElroy Children’s Cancer Foundation organized a wine, beer, and food festival to generate funding for its cause. For a ticket price of $40 per person, attendees experienced a wide variety of food and drink at the The Grandview in Poughkeepsie, New York. In the past, The Ryan McElroy Children’s Cancer Foundation organized a Santa Claus visit to the pediatric unit at Vassar Brothers Medical Center. Thanks to generous donations from many individuals, The Ryan McElroy Children’s Cancer Foundation offered a large number of toys and games for children in the hospital’s cancer unit.

The Ryan McElroy Children’s Cancer Foundation boasts an executive staff of qualified professionals from a wide array of backgrounds. Executive Director Adrian “Butch” Anderson acts as the sheriff of Dutchess County, New York, heading a staff of 550 law enforcement personnel and serving a community of more than 280,000 people. In addition to his work as a member of the local police force, Adrian Anderson maintains status as a board member of the YMCA of the USA and the honorary chairman of the March of Dimes Foundation. Board Member Marc Bourque, a career football player and coach, currently serves as the recruiting coordinator and academic advisor for the Western Connecticut State University football team. Marc Bourque’s wife and fellow board member, Michelle, currently works as a representative for the Neuromodulation Division of Medtronic, Inc.

Ability Beyond Disability

Committed to giving back to his local community, Chris Bruno served on the Advisory Board of the Datahr Rehabilitation Institute, which is now known as Ability Beyond Disability. Since it inception in 1968, Ability Beyond Disability has helped thousands of individuals suffering with physical and mental disabilities develop and celebrate new talents and passions. The organization has been a pioneer in developing new programs for those with disabilities and has been the premier provider of services to the disabled in Connecticut for several decades. At present, Ability Beyond Disability provides nursing, dietary assistance, physical and speech therapy, and behavioral counseling. Since the early 1980s, the organization has treated individuals with traumatic brain injuries through groundbreaking programs and residential homes. It also provides services for individuals, ranging from adolescents to adults, who have mental illnesses, autism spectrum disorders, and developmental disabilities. Ability Beyond Disability emphasizes the importance of independence, ensuring that each patient has a high level of self-respect. Offering a choice to those they serve about where to live, work, and spend free time, the organization allows each individual control of his or her life. Ability Beyond Disability has forged a nourishing community that fosters lifelong friendships, encouraging those in the program to pursue their individual interests and build deep, trusting relationships. Due to its reputation for high quality of life and excellent care, Ability Beyond Disability has worked with individuals from around the country that travel to one of its centers in Connecticut, New York, or Massachusetts. For more information about the organization, its incredible work, or how to get involved, visit http://www.abilitybeyonddisability.org.

Chris Bruno on Family & Children’s Aid (FCA)

A successful chef, Chris Bruno owned and operated Fiddler’s Restaurant and Chris’s American Restaurant in Brookfield, Connecticut, for 20 years. Through his cooking and business acumen, Chris Bruno grew the restaurants into some of the most successful in the state. In addition, Chris Bruno contributes to several philanthropic organizations, including Family & Children’s Aid (FCA). In this article, Chris Bruno describes FCA and what the organization does. A nonprofit, community-based organization, FCA was founded more than 200 years ago. Originally a shelter for abused and neglected children, FCA now provides a host of services including in-home child psychiatric services, support for struggling families, a therapeutic foster care program, group residential homes, and an outpatient child guidance center. In addition to supporting children and families, FCA now offers more extensive community services geared toward seniors and other vulnerable groups. FCA has always operated using tax-deductible donations. FCA has also partnered with businesses that provide discounted services to customers while supporting the activities of the nonprofit. One of the major partners of FCA is Discount Power, Inc., which takes advantage of the deregulation of power systems in Connecticut to provide significant savings to customers. To find out more, or to donate, visit fcaweb.org or call (203) 748-5689.