What Is The Kitchen Brigade.docx

What Is The Kitchen Brigade? The kitchen brigade is an organizational hierarchy for professional kitchens organized by the legendary French chef, Georges-Auguste Escoffier. Dubbed by Kaiser Wilhelm as “the emperor of chefs,” he is one of the most important figures in the development of modern French cusine, and one of the fathers of haute cuisine. Escoffier was born in Southern France, in the village of Villeneuve-Loubet on October, 28, 1846, and became an apprentice chef in his uncle’s restaurant, Le Petit Moulin Rough, at the age of 13. He was such a talented chef that he was offered a job in Paris as soon as his apprenticeship was finished. Although he went to Paris, he did not remain, and instead became chef of the general quarters of the Army of the Rhine, at the beginning of the FrancoPrussian War, in 1870. After the war, in 1884, Escoffier returned to Paris and became chef (Directeur de Cuisine) at the Grand Hotel of Monte Carlo and at the Hotel National of Lucerne, Switzerland. He divided his time between the two, serving at the Grand Hotel in winter and the Hotel National in summer. There he met Cesar Ritz, of Ritz Hotels fame. The two collaborated, and made a fantastic duo. At the Grand Hotel Monte Carlo, for instance, they developed the first prix fixe menu for parties of four or more, to make it easier for the many English speaking guests. The two moved to the Savoy Hotel in London, and then established several famous hotels, such as the Grand Hotel in Rome, and many Ritz Hotels throughout the world.

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.

The Kitchen Brigade Positions The basic hierarchy of the classical kitchen brigade system is as follows:

Chef de Cusine – the head honcho, or executive chef, in charge of the entire kitchen (basically the general) Sous Chef – the under-chef, second in command. Supervises and coordinates the various station chefs (chef de parties). Second in command when the chef de cusuine is absent. Also acts as an expediter (aboyeur) during service (usually in training to become head chef) Chefs de Partie – various station chefs which have responsibility for a certain part of meal, which are divided according to the ingredients they specialize in, or the method of cooking. A chef de partie usually has several demi-chefs (assistant station chefs) and commis (attendants) working under them. Demi-Chef – assistant station chef. Does most of the actual preparation of the food in the specific station they are assigned, as supervised by the station chef (chef de partie). In charge of the station if the station chef is absent. Commis – attendants assigned to a particular station and given the grunt work, or lower-skill work. Usually in training to become a demi-chef. Apprentice – lowest man on the totem pole and given the heavy lifting work while studying the culinary arts and in training to become a commis and then move up from there. Works through all the various stations in order to become prepared to move up. Not all kitchens necessarily would have all the positions, but some of the following stations would be included:

Saucier – saute chef) Poissonier – fish and shellfish dishes Friturier – fry chef prepares all fried items (basically deep frying) Grillardin – grilled and broiled foods

Rotisseur – roasted and braised foods and any stuffing for them Potager – stocks and soups, assistant to the saucier. Considered a lowerskilled position. Legumier _ vegetable dishes Entremeteir – this is a combined potager and legumier, preparing vegetable dishes, soups, and stocks Garde Manger – prepares or coordinates all cold foods including salads, cold meats, pates, terrines, sausages, hors d’oeurves, decorative carving garnishes, buffet items, if present. Boucher – butcher responsible for meat butchery, and poultry and fish treatment. May prepare these and then give them to the garde manger for distribution to the various station chefs. Charcutier – prepares pork products such as pâté, pâté en croûte, rillettes, hams, sausages, or any cured meats. May coordinate with the garde manger and deliver cured meats. Patissier – pastry chef Confiseur – makes petits fours and candies Glacier – makes cold or frozen desserts (today this would be someone who makes ice cream and other frozen desserts, and perhaps also makes ice sculptures. Decorateur – decorates cakes or other items Boulanger – baker, makes breads, rolls, and cakes Other positions besides the ones listed here were also possible. Modern restaurant kitchens 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. Due to the many changes in equipment, and the advent of modern electrical appliances, there is no longer a need for so many positions. Instead, most kitchens use an updated modern kitchen brigade system, which is very streamlined, in comparison.

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.

The Modern Kitchen Brigade 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. Executive Chef – the top chef who manages everything to do with the kitchen, creates the menu, orders supplies, oversees the staff, communicates and reports to the owners and/or managers. Executive chefs may oversee more than one restaurant kitchen, as when there are several restaurants in a hotel or resort. Not all restaurants have a separate executive chef and chef de cuisine, defined below and an executive chef may spend much of his or her time cooking, instead of involved in administrative duties. Chef de cuisine – the kitchen chef who is the head chef of the kitchen. May report to the executive chef, or directly to the owner, if the owner maintains control of the kitchen. In some cases the executive chef and the chef de cuisine may be one and the same. Sous chef – next in line under the chef de cuisine, same as the under chef in the classic system, and in command when the head chef (or executive chef, if applicable) is not present. Oversees the preparation, portioning, and presentation for the menu items according to the standards of the executive chef or chef de cuisine. Area chefs – these are basically the chefs de partie or station chefs, responsible for a particular area in the kitchen. Depending on how closely the kitchen follows the classic brigade, the station chefs may have line cooks

under them, or line cooks and station chefs may be basically the same position. Any of the positions of the classic system are possible, such as saucier, poissonier, rotisseur, or grillardin, etc. and in modern kitchens, duties may rotate. Line cooks – works for the area chef and assigned a particular position in the assigned kitchen area. Expeditor – (aboyeur) takes orders from servers in dining room and announces them to the kitchen and facilitates the efficient coordination of each dish. May make a final check on the finished plate and apply finishing touches. Makes sure the servers deliver the plates promptly and correctly, and may deliver orders th emselves, in some cases. There are many other positions possible in a kitchen, and there are also duties that have not been covered here, such as dishwasher and others, that are needed for the functioning of a busy kitchen.

Does Culinary School Teach the Classical Brigade? 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.

Chef de partie (Mature chef) – in charge of managing confirmed station while in your kitchen in the place where they specialize in getting ready special dishes. Those that work in a lesser station are commonly known as a demichef. Garçon de cuisine – Performs preparatory and additional work for aid in bigger dining places. Garde manger (Pantry supervisor) , part of Culinary Definition Of Brigade System– responsible for prep of cold hors d’oeuvres, prepares salads, provokes large buffet displays plus prepares charcuterie goods. Grillardin (Grill cook) – At a bigger kitchen this person prepares the grilled foods instead of the rôtisseur. Apprenti (e) (Apprentice) – Many times they are students obtaining technical and technical trained in work and school

experience while in the kitchen. They perform job cleaning or work work out. Sous chef de cuisine (Deputy kitchen area chef), part of Culinary Definition Of Brigade System – Receives orders straight from your chef de cuisine to the managing of the kitchen and usually reflects the chef de feast if he or she’s just not currently. Chef de cuisine (Kitchen chef) – Responsible for overall control of kitchen area. They oversee staff, create menus and new recipes together with all the aid of the restaurant supervisor, make buys on uncooked food items, trains apprentices and maintains that a sanitary and hygienic environment for the preparation of foods. Friturier (Fry prepares) , part of Culinary Definition Of Brigade System – In larger kitchens that this individual prepares fried foods rather than the rôtisseur. Communard – Prepares the supper served on the cafe staff. Entremetier (Entrée Preparer) – Prepares soups and other dishes not only involving fish or meat, including vegetable mushrooms along with egg dishes. Glacier – Prepares frozen and cold desserts in larger restaurants in the place of the pâtissier. Camels’ (Junior prepares), part of Culinary Definition Of Brigade System – Additionally, performs in a specific channel, however, reports straight to the chef de port also handle these various tools for your own channel. Cuisinier (Cook) – This posture is a different individual where they generally get ready particular dishes at a station. They may even be called a cuisine p port. Marmiton – (Pot and pan washer) In bigger restaurants manages of most the containers and pans instead of the plunger. Late in the 19th century, at London’s Savoy Hotel, Escoffier acquired the modern brigade , Culinary Definition Of Brigade System, method from the arrangement he learned while serving from the French Army, . That he organized the kitchen to some hierarchy of authority, accountability, and also function. Confiseur – Prepares candy and petit-fours in larger restaurants alternatively of the pâtissier. The brigade technique, Culinary Definition Of Brigade System, was instituted by Escoffier to streamline and simplify work from hotel kitchens. It served to remove the bitterness and lots of energy which could result when workers didn’t have clear-cut obligations. Below this procedure, every position includes a channel and specified obligations, outlined below. In more compact operations, the timeless technique is, broadly speaking abbreviated and responsibilities are

coordinated so as to make the best usage of workspace and talents. Even a shortage of competent personnel, Culinary Definition Of Brigade System, has also made alterations in the brigade procedure required. The introduction of new gear has really helped to alleviate a few of the issues associated with younger kitchen Builders. Plunger (Dishwasher) – Cleans dishes and utensils and can be countered with fundamental plan endeavors. Décorateur – Prepares show specialty and pieces, cakes at larger restaurants in the place of the pâtissier. Pâtissier (Pastry cook), part of Culinary Definition Of Brigade System, – Prepares desserts along with other dinner end sweets and also for location without a blogger also prepares breads and other baked products. They may also get ready pasta for the dinner. Boulanger (Baker) – Prepares bread, breakfast and cakes, sandwiches in bigger restaurants alternatively of the pâtissier. Just like a military there is just a strict arrangement with a string of command – Executive Chef or Chef de Cuisine, sous-chefs and subsequently the chef’s p parties accountable for distinct departments, part of Culinary Definition Of Brigade System, then demi chefs, chefs and comes under them. The structure is observed in huge establishments and variations of this, with greater quantities of delegation from sizeable multi device properties and even more straightforward buildings in modest fine restaurants. Now, most restaurants utilize several simplified variants of Escoffier’s kitchen brigade part of Culinary Definition Of Brigade System. On average, the executive fighter sees kitchen activities, sets specifications, manages costs, and directs work and training initiatives. The sous chef sees that the food has been well prepared, portioned, also presented based on this executive chef’s expectation. The line cooks operate the channels and prepare menu items based on specifications, aided by advocates and apprentices Aboyeur (Announcer/ / expediter), part of Culinary Definition Of Brigade System – Takes orders from living area and then distributes them to the numerous stations. This circumstance might even be done by the sous chef p port. Tournant (Spare hands roundsman) – Moves through kitchen assisting Different places in Cooking Area Might also be responsible for breading meat and fish things. Rôtisseur (Roast prepares) – Manages a team of hamburgers who roasts, broils and heavy fry dishes. Saucier (Sauce maker/Sauté prepare),

part of Culinary Definition Of Brigade System – Prepares sauces, warm hors d’oeuvres, completes meat meals and at more compact restaurants can work on fish foods also prepares sautéed items. This is among the absolute most respected spots from the kitchen brigade. Below is a comprehensive collection of various members of the kitchen brigade strategy. Only the largest of establishments would have an extensive staff with this size. As mentioned under certain names, Culinary Definition Of Brigade System, specified positions are combined to different places if such a large staff remains unnecessary.