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