Marie Rose sauce Marie Rose sauce Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce, as well as cocktail sauce, were invented in the 1960s by British cook Fanny Cradock. It is often accompanied with seafood, and prawns in particular. In the United States, a similar sauce, fry sauce, is sometimes served with french fries. Another similar sauce called Thousand Island dressing is popular in
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