Sous

How many men are there that wear a coat that cost a hundred francs, and carry a diamond in the head of their cane, and dine for twenty-five SOUS for all that! It seems as though we could never pay enough for the pleasures of vanity.

The sous chef stood at the stove, stirring the simmering soup with a large spoon.

Tom was promoted to sous chef.

I'm a sous chef.

The moment I cast my eyes upon him, I was predetermined not to give him a single sous […]

A tritish maxim and not worth a sous

Denise left the Generator [restaurant] in the hands of her sous and took the train to New York to bail out her feckless brother and entertain her parents.

A chef always looks out for his sous chef; a sous is always “under” his chef's wing—guided, nurtured, cared for, long after the stoves are turned off and the aprons are hung up. While other cooks are apprenticed to the kitchen, the sous is the lieutenant, the executor of Chef's wishes.