Demi-glace
Demi-glace is a rich brown sauce that's considered one of the foundations of classical French cooking. It's like a concentrated stock that takes a lot of time and skill to make properly. In professional kitchens, knowing how to make and use demi-glace is seen as a mark of classical training and attention to detail. When you see this term on a resume, it often indicates that the candidate has experience in high-end restaurants or formal French cuisine. Think of it as the equivalent of knowing an advanced technical skill in other industries - it shows dedication to mastering fundamental techniques.
Examples in Resumes
Prepared classical French sauces including Demi-glace for fine dining restaurant serving 200+ covers daily
Trained junior cooks in preparation of Demi-glace and other mother sauces
Developed modern variations of Demi-Glace for contemporary menu items
Typical job title: "Sauce Chefs"
Also try searching for:
Where to Find Sauce Chefs
Professional Associations
Job Boards
Professional Networks
Example Interview Questions
Senior Level Questions
Q: How would you modernize classic demi-glace for a contemporary kitchen while maintaining its essential qualities?
Expected Answer: A senior chef should discuss time-saving techniques, alternative ingredients, and ways to maintain quality while adapting to modern kitchen demands, showing both respect for tradition and practical innovation.
Q: How do you train staff in classical sauce making while managing kitchen costs?
Expected Answer: Should demonstrate leadership abilities, cost control methods, and training techniques that balance quality with efficiency in a busy kitchen environment.
Mid Level Questions
Q: What are the key quality indicators when making demi-glace?
Expected Answer: Should explain visual cues, texture, taste, and common problems in the preparation process, showing practical experience with the sauce.
Q: How do you incorporate demi-glace into modern menu items?
Expected Answer: Should discuss various applications, portion control, and creative ways to use demi-glace in contemporary dishes.
Junior Level Questions
Q: Can you explain the basic process of making demi-glace?
Expected Answer: Should be able to describe the fundamental steps of making stock, reducing, and finishing the sauce, showing basic understanding of classical technique.
Q: What are the main ingredients in a traditional demi-glace?
Expected Answer: Should list basic ingredients like veal bones, mirepoix, tomato paste, and explain their roles in the sauce.
Experience Level Indicators
Junior (0-2 years)
- Basic sauce-making techniques
- Understanding of stock preparation
- Knowledge of kitchen safety and sanitation
- Basic knife skills
Mid (2-5 years)
- Efficient sauce production methods
- Menu development
- Kitchen management skills
- Quality control expertise
Senior (5+ years)
- Advanced sauce variations and innovations
- Staff training and development
- Cost control and inventory management
- Menu engineering
Red Flags to Watch For
- No knowledge of basic sauce-making techniques
- Lack of experience in fine dining or classical French cuisine
- Poor understanding of kitchen safety and sanitation
- No experience with high-volume sauce production
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