Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Responsible for the preparation of all cold articles (hors d’oeuvre, terrines, pâtés, galantines) and sauces. This position is extremely important in a large hotel kitchen that is often responsible for large catered events, cocktail parties, and room service. In fact, this station may have up to twenty-five people working in it.