It was at a conference that I spied a new form of culinary profession - the Hot Saucier.
What, pray tell, is this new gourmand occupation? It is a gentleman or lady who is the resident expert on all things hot sauce. In this case, it was a gent overseeing a table of about 100 different hot sauces, able to explain their provenance, ingredients, flavor profile, and heat level.
Will this role take hold at restaurants across the country? Not sure. Certainly better than those "water sommeliers" they dreamed up a few years back.
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