Chef Ulrich Koberstein is the director of culinary at Sargento Foods. A graduate of Le Cordon Bleu in London, chef Ulrich led multiple food operations in different countries before his current position. Contact him at makeityour ingredient@sargento.com.Chef Ulrich Koberstein is the director of culinary at Sargento Foods. A graduate of Le Cordon Bleu in London, chef Ulrich led multiple food operations in different countries before his current position. Contact him at makeityour ingredient@sargento.com.
Sauce making is considered one of the most complex elements in a chef’s repertoire. Expert sauce making separates good meals from great meals. One chef describes what is it that makes sauces so difficult to make; why a sauce might work once and then break the next time; and explains how to keep a sauce from turning murky or failing to reach the same taste parameters when it is “ramped up.”
