Stocks are the starting point in a chef's kitchen

01/26/2012 | Chicago Sun-Times (free registration)

Every restaurant dish starts with stocks, soups and sauces. In Europe's restaurants, the role of creating stocks falls to a specialized staffer called a saucier, while in most U.S. eateries, the job is often done by the executive chef or sous chef, writes chef Andy Motto of Quince at the Homestead in Evanston, Ill.

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