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