My informative speech on the kitchen brigade system.
The Classical Brigade System vs. Modern Brigade System
The brigade system's function is to provide streamlined operations in the kitchen. When utilised correctly, it prevents chaos from developing in the kitchen as well as forestalls the possible duplication of dishes.
The classical brigade system vs the modern brigade system
According to the French model, there are dozens of possible positions within the brigade system. Among these are the head chef, a sauté cook, a butcher, a pantry chef and a pastry cook.
Although Escoffier had been trained in a centuries old system of kitchen organization dating back to the 14th century, he had begun to assert new ideas for kitchen management even when he was an apprentice. Noble house kitchens had been loosely divided into different sections for different types of food. The kitchens, and the dishes served, were characterized by excess, disorganization, inefficiency, and even chaos. Influenced by his experience in the French army, while at the Savoy, Escoffier organized the kitchen brigade system of organization, known as the chef de partie system. The idea was to avoid duplication of effort, and to help facilitate communication between the various staff members. the system used a hierarchical organization, with a strict chain of command based on rank:If you attend culinary school, you may be taught about the history the the classical "brigade de cuisine, as established by Escoffier, but the cooking classes themselves will most likely use some type of abbreviated version of the brigade system, in line with modern usage, depending on needs dictated by space, class size, and specialty areas of study.Modern restaurant kitchens, as mentioned, rarely use the classic brigade system. However, due to the large volume, you might find the classic system in use on large cruise liners or any place where a huge volume of food is prepared.The Classical Brigade System was created in London’s Savory Hotel by the famous French chef Georges- Auguste Escoffer in the 19th century. This system was put in place to establish a stern chain of command which creates authority, liability and job roles in the kitchen. The brigade system consists of several positions, the lead chefs consist of the Executive Chef who in charge of the entire kitchen and is assisted by the Sous Chef. The Chef De Parte’s are in charge of a specific production station also referred to as Station Chefs. The number of station chefs mostly depends on the size of the kitchen. The stations consist of Saucier who is in charge of sauces and stews. The Possionier is responsible for fish. The Entremetier has the duties of vegetables. The Grillardin handles grilled and broiled foods. The Sauter is over sautéed items. The Grillier is liable grilled foods. The Frier is the fry cook. The Garde Maner prepares all cold foods. The Rotissier is responsible roasted items. The Pocher handles the poaching of vegetables and meats. The Patissier prepares the pastries and desserts. The Tournat is known as the relief chief and can relieve any station in the kitchen.