Fry sauce Fry sauce Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise, with many variations which add additional ingredients to the basic recipe. Although sauce composed of a mixture of equal parts ketchup and mayonnaise appears in a New Orleans cookbook published in 1900, fry sauce was originally popularized in the United States by a chef named Don Carlos Edwards, who served it in his first restaurant, Don Carlos’ Barbecue in Salt Lake City, which
Chef de cuisine Chef de cuisine Chef de cuisine or executive chef is the main chef in a restaurant. The chef de cuisine is in charge of all other functional chefs in the kitchen. This position is also known as grand chef, chef manager, head chef, or master chef. The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, and plating design. Chef de cuisine is the traditional French term from which the English word chef is derived. Head chef is often used to designate