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The Classical vs Modern Kitchen Brigade
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The Classical Brigade System vs. The Modern Brigade System
By Syanna Rasa
Boulanger
References
Bruno, C. (n.d.). Chris's American Restaurant's Blog. Retrieved from http://chrisamericanrestaurant.tumblr.com/post/1540035757/the-kitchen-hierarchy
Dominé, A., & Beer, G. (2004). Culinaria France. Königswinter: Könemann.
Harrison, A. F. (n.d.). Chefs in 1967. Retrieved from http://www.gastronomyafharrison.co.uk/page420.php#brigade
Chef de Cuisine
McCalla, V. (2012, August 29). The Classical Brigade System vs Modern Brigade System [Scholarly project]. In Prezi.com. Retrieved from http://prezi.com/xcaqkz1klfam/the-classical-brigade-system-vs-modern-brigade-system/#_=_
Sous Chef
McNulty, I. (n.d.). Behind the Scenes of a Great New Orleans Meal. Retrieved from http://www.frenchquarter.com/dining/kitchen.php
Chefs de
Partie
The Professional Chef (8th ed., Vol. 1). (2006). Hoboken, NJ: John Wiley & Sons.
Tournant
Saucier
Garde Manger
Patissier
Rotisseur
Entremetier
Poissonier
Boucher
Grillardin
Potager
Friturier
Legumier
Decorateur
The Brigade System Today
Conclusion
- Most large establishments maintain an organized brigade
- Tend to be streamlined
- Many roles in classic kitchens have been merged
- Smaller establishments tend to have a head chef, with the roles of the various line cooks defined by the establishment (coffee house, bakery, etc)
- Auguste Escoffier brought structure to the kitchen
- Various independent roles and responsibilities for line cooks
- Many of these roles have been merged or even eliminated over time.
- This streamlining is the primary difference between the Classical Kitchen Hierarchy and the Kitchen Hierarchy of today
Where It All Began:
- Auguste Escoffier
- Army and wartime experience.
- Worked as an army chef during the Franco-Prussian War
- Culinary world lacked structure
- Used Military discipline to organize his kitchen
- Incredibly intricate
Emeril's Delmonico Steakhouse in Las Vegas
- Standard Chef de Cuisine, Executive Chef, and Sous Chef Roles
- Expediter: Liason between waiters and kitchen staff
- Line Cooks are not as tied to one role as they were in the past
- Promotion to Sous Chef contingent on mastering the various line stations.
- Pastry Chef works independently in separate part of the kitchen
- No Chef de Tournant