Whose who behind the line at Catch 35?

Catch 35 Chicago and Naperville offer an open viewing kitchen for all to see the inner workings of a professional kitchen.

Did you know that there are skilled stations throughout the kitchen with staff that expertly cook your food?

Here are a couple stations you might not have known about!

Whose Who Behind the line?

Saucier (saw-see-YAY) As the name of the position implies, the saucier is responsible for making sauces. The saucier also prepares any sautéed or panfried items.

Poissonier (pwah-sawn-YAY) Poisson is French for “fish,” therefore the poissonier is the fish cook. This position is responsible for the preparation of all fish and shellfish items. In many kitchens, the poissonier is not under the direction of the saucier, but is the head of his or her own workstation.

Quick Organizational Chart of the Brigade System in the Kitchen

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