Stocks are the backbone of any kitchen and their skillful production, reduction and use are the mark of a true cook / chef. In the traditional kitchen / brigade structure, this type of stock production would fall on the saucier who would be a senior member of the chef de partie system (one below sous chef, or chef, for example), given the critical nature of the stock / jus / sauce component of the dish.
What is a “Mirepoix“? How is Stock different from Jus?
Chef Eli explains the Ten Steps of Stock Production for your at-home exploration. Click the link below for the details.
LEARN ABOUT OUR OPEN KITCHEN CLASSES