I was lucky enough to spend some time back there. Never saw a mother sauce.
Chefs/restaurants who still use MOTHER SAUCES - Page 3
WHERE i WORK PART TIME WE USE THEM ALL PLUS WE MAKE REAL CHICKEN, VEAL AND LAMBSTOCK. nO BASES ALLOWED, AS WELL AS GLACE DIVIAN AND COURT BOULLIONS, REDUCTIONS ETC. ALL CLASSIC STYLES BUT THEN AGAIN ALL OUR MEMBERS ARE MILLIONAIRES. WE ARE NOT A N APPLEBEE OR EVEN A LOCAL REST. WE OPERATE 5 RESTAURANTS PLUS BANQUET IN 1 FACILITY. LIKE A CRUISE SHIP
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...