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Chefs/restaurants who still use MOTHER SAUCES - Page 3

post #61 of 65
1/31/12 at 9:21pm
Quote:
Originally Posted by kuan View Post

I disagree.  It is possible to have a great menu without mother sauces.  I'm pretty sure Alinea does it without mother sauces.



I was lucky enough to spend some time back there.  Never saw a mother sauce.

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post #62 of 65
2/1/12 at 1:15pm

I work in Edmonton Alberta Canada and yes all of our sauces and dressing are made from the mother sauces from scratch.  The name of the establishment is the Chateau Louis Hotel.

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post #63 of 65
2/1/12 at 1:55pm

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

Chef EdB
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...
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post #64 of 65
2/2/12 at 4:36am

So...  What was the original question?

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post #65 of 65
2/2/12 at 5:42am
Quote:
Originally Posted by eloki View Post

So...  What was the original question?


Heh heh. ;)  It's all good. 

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