Fumet
A fumet is a concentrated stock or broth that's used as a flavor base in fine dining and upscale restaurants. It's typically made from fish or seafood bones and aromatics, though some chefs also use the term for other concentrated broths. Think of it as a premium ingredient that chefs use to add rich, deep flavors to sauces, soups, and other dishes. When you see this term on a resume, it usually indicates that the candidate has experience in higher-end cooking techniques and fine dining establishments.
Examples in Resumes
Prepared fumet and other essential stocks daily for a fine dining restaurant serving 200+ covers
Developed new sauce recipes using house-made fumets for seafood dishes
Trained junior cooks in proper fumet preparation techniques
Typical job title: "Chefs"
Also try searching for:
Where to Find Chefs
Professional Organizations
Job Boards
Professional Networks
Example Interview Questions
Senior Level Questions
Q: How would you train your team to make and use fumet effectively?
Expected Answer: A senior chef should explain their teaching process, quality control methods, cost management, and how they ensure consistent quality across different cooks making the fumet.
Q: How do you incorporate fumet into your menu planning and cost control?
Expected Answer: Should discuss yield calculations, proper storage methods, creative uses in different dishes, and how to balance cost with quality in a professional kitchen.
Mid Level Questions
Q: What are the key differences between a regular fish stock and a fumet?
Expected Answer: Should explain that fumet is more concentrated, uses specific ingredients like fish bones and aromatics, and requires careful technique to avoid bitterness.
Q: How do you ensure quality and consistency when making fumet?
Expected Answer: Should discuss selection of ingredients, proper cooking temperature, straining techniques, and storage methods.
Junior Level Questions
Q: What basic ingredients go into making a fumet?
Expected Answer: Should list fish bones, aromatics like onions and herbs, white wine, and water, showing understanding of basic preparation.
Q: What are the basic steps in making a fumet?
Expected Answer: Should describe cleaning bones, sweating aromatics, adding liquid, simmering gently, and straining carefully.
Experience Level Indicators
Junior (0-2 years)
- Basic stock and fumet preparation
- Understanding of kitchen safety and sanitation
- Basic knife skills
- Following recipes and procedures
Mid (2-5 years)
- Creating various types of fumets
- Developing sauces using fumet
- Training others in basic preparation
- Quality control and consistency
Senior (5+ years)
- Menu development with fumets
- Cost control and yield management
- Training and supervising staff
- Creating specialized recipes
Red Flags to Watch For
- No knowledge of basic stock preparation
- Unfamiliarity with proper storage techniques
- Lack of understanding about temperature control
- No experience in fine dining establishments
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