I'm in search of a website or book that has a glossary of terms used in restaurant kitchens, specifically terms that are French in origin. Any recommendations?
One term in particular that I'm trying to figure out... on the TV show Chef!, Gareth Blackstock takes the written tickets from the servers and calls out the orders to his kitchen staff. He always prefaces it with what I assume is a French phrase that sounds like "sah-mahge". What is he saying? And are there other terms a French chef would use to call out tickets?