Brigade de cuisine
brigade systemkitchen staffbrigade style kitchenConfiseurkitchenkitchen boykitchen brigadeposition in the ''Brigade de cuisine
Brigade de cuisine (, kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.wikipedia
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The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles.
A saucier or sauté chef is a position in the classical brigade style kitchen.
executive chefhead chefmaster chef
The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department.
maître dmaitre dhostess
sous chefExecutive Sous Chefsecond in command
saucesmother saucecream sauce
appetizerhors d'œuvrehors d'oeuvres
line cookAssistant Chef de Partiechef tournant
petits fourspetit foursmignardises
EscoffierGeorges Auguste EscoffierAugust Escoffier
The concept was developed by Georges Auguste Escoffier (1846-1935).
The term can refer to the head of kitchen staff in a great house or to the cook-housekeeper, a far less prestigious position involving more physical labour.
The term for a busser in the classic brigade de cuisine system is commis de débarrasseur, or simply débarrasseur.
Fraisier cakeFrench dessert
In France, a chef that prepares desserts and pastries is called a pâtissier, who is part of a kitchen hierarchy termed brigade de cuisine (kitchen staff).
He created a system of "parties" called the brigade system, which separated the professional kitchen into five separate stations.