When I was a teenager, I wanted to be a saucier.
“A what?” people would say.
“A saucier,” I’d reply (saucily), “Someone who makes sauces.”
But in fact, it’s not only sauces. A saucier also prepares stocks, soups and stews and hot hors d’oeuvres such as grilled scallops, baked puff pastry, stuffed mushrooms or miniature beef wellingtons, to name a few.
In the end I never did become a saucier, at least not a professional one, but it’s never too late to learn. Just sign up for a course or two at a culinary school (or enroll in a longer-term certificate course.) What’s fun for a tourist to Paris is to attend a morning or afternoon workshop in a famous cooking school – like the Cordon Bleu or Alain Ducasse – to make macarons, your own baguette, meat and fish dishes, or participate in wine tastings. In most schools, classes are in English. There are even classes for children.
Here’s the link to the Alain Ducasse Cooking School in English. Other links are below.
bon appétit !