How to become a saucier

How to become a Saucier

In addition to a having passion for food and flavor, becoming a saucier typically entails a combination of formal culinary education, hands-on kitchen experience, and development of refined technical skills. Here's an overview of the pathway to the career:

High School Diploma
Most culinary schools and employers require at least a high school diploma or GED.

Culinary Education (Recommended)
Enroll in a culinary arts program and, depending on the school, earn a diploma, certificate, or associate degree in the field. The foundational curriculum covers essential skills such as preparation of stocks and sauces, sautéing techniques, knife skills and mise en place, and kitchen sanitation and food safety. Associate degree programs offer more in-depth training, particularly in classical techniques, and also tend to include nutrition classes.

Formal culinary training at any level provides a solid footing and can accelerate career advancement in competitive kitchens.

Start as a Line Cook or Kitchen Assistant
Gain experience working in a professional kitchen, ideally starting on the line. Learn how each station operates and develop your skills under the supervision of experienced chefs.

Train Under a Skilled Saucier or Chef de Cuisine
Seek mentorship or training from chefs who specialize in classic sauce techniques. Watch and practise how to prepare stocks, mother sauces, emulsions, and reductions.

Master Sauce and Sauté Techniques
Focus on mastering the core sauces (béchamel, velouté, espagnole, tomato, and hollandaise), as well as modern and international variations. Hone your sautéing skills and ability to balance flavors and textures.

Work in a Brigade or Fine Dining Kitchen
Aim to work in kitchens that follow the brigade system or have high culinary standards. These environments often offer dedicated roles, including that of saucier.

Advance Through the Ranks
With experience and demonstrated skill, you may be promoted from commis (junior cook) to saucier or chef de partie responsible for sauces and sautéed items.

Consider Pursuing Certifications
Aspiring or working sauciers can pursue culinary certifications that validate their skills and experience in professional kitchens, enhancing their credibility and improving their job prospects:

• Certified Sous Chef (CSC) – Offered by the American Culinary Federation (ACF), the largest and most recognized professional organization for chefs in the US, the CSC credential validates grilling among general cooking competencies.
• Certified Executive Chef (CEC) – Also offered by the ACF, the CEC designation demonstrates mastery of kitchen leadership and expertise in managing large kitchen teams and preparing high-quality dishes.
• Worldchefs Global Culinary Certifications – The Worldchefs certification program is a prestigious skills recognition framework designed for culinary professionals around the world. Created with leading employers, this framework provides validation of individuals’ culinary skills, knowledge, and experience against a global benchmark. These are the nine credentials offered by the organization: Worldchefs Certified Commis Chef, Worldchefs Certified Chef de Partie, Worldchefs Certified Sous Chef, Worldchefs Certified Chef de Cuisine, Worldchefs Certified Pastry Chef, Worldchefs Certified Executive Chef, Worldchefs Certified Master Chef, Worldchefs Certified Master Pastry Chef, Worldchefs Certified Culinary Educator.
• ServSafe Food Handler – Developed by the National Restaurant Association (NRA) and approved by the American National Standards Institute (ANSI) and the Conference for Food Protection, this ServSafe course/assessment does not have an official prerequisite. It may be completed by any individual seeking knowledge of basic safe food handling procedures.
• ServSafe Manager Certification – The ServSafe Manager exam focuses on food safety, sanitation, and hygiene standards. The credential is one of the most recognized in the restaurant industry. It ensures that candidates understand food safety regulations, which is critical for managing a restaurant’s kitchen and ensuring compliance with health codes.
• Allergen Awareness Certification – In the USA, food allergen awareness training is increasingly common, with some states requiring it for certain food service businesses and schools. Several organizations, like ServSafe, SafeCheck Learning, and Trust20, offer online allergen awareness courses and certifications. These courses often cover the basics of food allergies, how to prevent cross-contamination, and how to handle situations involving allergic reactions.

Professional Organizations
In addition to the certifying bodies referenced above in the Certifications section, the following organizations also support the chef community and the restaurant industry at large:

• International Association of Culinary Professionals (IACP) – This global network of culinary professionals, including chefs, food writers, and kitchen managers, provides access to professional development resources, conferences, and networking events.
• James Beard Foundation – This is an American non-profit culinary arts organization based in New York City. Named after James Beard, a food writer, teacher, and cookbook author, its programs include guest-chef dinners, scholarships for aspiring culinary students, educational conferences, and industry awards.
• Regional and Local Chef Societies – These organizations, based throughout the world, offer regional and local networking and educational opportunities, supporting both culinary professionals and students.