| There are a number of specializations you can go into | | | | prepared and impeccably presented to accompany |
| as a chef. There are no rules that say you have to | | | | entrées make you an important link in the |
| be the executive or sous chef, chronically loaded | | | | "food chain" of culinary arts. |
| down with an incredible amount of responsibility. If | | | | Patissier - As a patissier, you are the creator of all |
| you are one of those creative cooks who'd rather be | | | | baked desserts and other confections: cakes, pies, |
| a little lower down the ladder but deal with a lot less | | | | tortes, tarts, cookies, and candies. Creativity must be |
| stress, you can still keep your finger in the pie (so to | | | | expressed not only in the taste, but also in the |
| speak) with one of the following culinary cooking | | | | decoration of all types of dessert and pastry dishes. |
| specialties: | | | | The perfect piecrust is your forte, and fudge, for |
| Saucier - As might be expected, the saucier is the | | | | you, never fails. |
| sauce specialist. As a saucier, you create all the | | | | These are a just a few of many other culinary |
| sauces and those dishes that are cooked in sauces. | | | | positions out there in the world of food, but all |
| Making from scratch stocks, soups, classic and | | | | professional cooking positions require the following |
| contemporary sauces, accompaniments, and foods | | | | traits: |
| paired with all these are all considered part of your | | | | - stamina |
| job. Sauces are an essential component in much | | | | - excellent sense of smell and taste |
| cooking, so sauciers must be very well educated | | | | - creativity |
| when it comes to the possible mixtures and | | | | - math skill |
| combinations of ingredients that compose a fine | | | | - good with details |
| sauce. | | | | - patience |
| Garde Manger - The garde manger creates all the | | | | - good teamwork abilities |
| cold food presentations: fruit and vegetable salads, | | | | - organizational skills |
| pates, canapés, and hors d'ouevres - anything | | | | So if you love to cook and possess all these |
| cold for the table. The garde manger chef makes all | | | | characteristics, there awaits for you many excellent |
| vinaigrettes and dressings in addition to molded | | | | opportunities as a specialized chef. These positions |
| aspics, pickled vegetables, chutneys, and relishes. In | | | | don't carry quite the prestige as does the head or |
| some settings, the garde manger chef plays sculptor, | | | | executive chef, yet the final (and most critical) |
| as well, by creating ice sculptures ranging from the | | | | responsibilities of wherever you work do not lie at |
| simple to the elaborate to decorate party or buffet | | | | feet of these positions, either. But make no mistake: |
| occasions. | | | | although specialty chefs may not be held ultimately |
| Entremetier - The entremetier prepares, cooks, and | | | | responsible for any major faux pas, they are still |
| presents all types of vegetables, pasta, rice, and egg | | | | expected to create and produce at the top of their |
| dishes. As an entremetier your rice must never stick | | | | expertise. Otherwise, as they say in the business, |
| to the pot and your spaghetti must be cooked | | | | "Your goose will be cooked. |
| perfectly al dente. Vegetable side dishes perfectly | | | | |