The classic kitchen brigade – pt

Within the culinary industry, the brigade system provides a method of organization in the kitchen. Each worker has a specific food preparation or cleaning duty in a specific location. The concept is designed to enable kitchens to run more efficiently and provide better service. Georges Auguste Escoffier is generally accredited with establishing the brigade system. After serving in the French army, he brought his experience with military hierarchy to the kitchen of the Savoy Hotel in the late 1800s. The classic kitchen brigade had a station for everything, since it had no convenience food and had to make it all from scratch. While the modern brigade has been smoothed down to a skeleton crew of what it used to be. You may not be able to completely duplicate the Kitchen Brigade System in your kitchen, but if you understand it, you’ll at least know what it takes to get a meal together. And there may be parts of the system that you can adapt in your kitchen to make your meals even more successful than they already are. A classic brigade kitchen consist of Chef de cuisine, Sous chef, Chef de garde, Chef de partie, Saucier, Poissonier, Garde manager, Butcher, Rotissiur, Grill cook, Fry cook, Entremetier, Potager, Legumier, Pastry Chef, Pastry Cook, Baker, Decorator, Tournant, Commis, Communard, and Expeditor. One hundred years ago, larger staffs were needed to work kitchens than are needed today. Fewer cooks are needed to staff today’s smaller operations equipped with modern conveniences and more limited menus. Despite the reduced staff size, a chain of command and the organization of tasks by stations still exist. That is where the modern brigade system came in. Modern kitchens show less specialization, but the fundamental roles are the same. At the top is the executive chef, who is primarily a manger. If the chef...

The classic kitchen brigade pt. 2 | So You Want To Be A Waiter

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Day 6 classic kitchen brigade - SlideShare

Another big change that has occurred in modern times is the way the word chef is treated. Today, cooks are called chefs even if they have never been in charge of a kitchen. A person can earn the title of chef by completing culinary school, for instance. However, the French word chef basically means chief and in the classic kitchen brigade system, only those who were in charge (whether the head chef, under chef, or station chef, could be called chefs.

Day 6 classic kitchen brigade 1

Classic Kitchen Brigade
Chef du Cuisine Escofier created a hierarchy of possitions and responcibilities. At the top of this list was the chef du cuisine or "Executive Chef" by today's names. He made sure all the operations and stations in the kitchen were going smoothly. He also developed the menu, related information and ideas to the owner of the restarant (provided he didn't own it) and is the over all figure head and leader of his kitchen. Sous-Chef Second in command, was the sous-chef. A large kitchen could have several sous-chefs. Back in the day, these guys were responcible for all kinds of things, but especially for placing each of the "lesser chefs" in their kitchen possisions. Sometimes they also made announcements for the Chef in charge, which would be an aboyuer (or announcer) but this also means "expediter." In today's kitchen world the expediter makes sure each plate leaving the kitchen looks beautiful. Chef de Partie Yes, this could be translated to a party chef, but not in reference to a nice evening out. The chef de partie was the head of his party or station in the kitchen. For example if the fry station has several people working in it, they answer to him. In return he answers to the sous-chefs. Saucier This poor bastard was in charge of all the sauted items coming out of the kitchen and most of the sauces each day. He had one of the hardest jobs there was, so naturally it took a while to work up to his status. Now-a-days there is a saucier (sauce/soup chef) who makes and keeps track of the sauces and soups, and the sauting is done by the line cooks, or the sauces and soups are made by the prep cooks early in the day.

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