the kitchen brigade by auguste escoffier

The Kitchen Brigade

By Auguste Escoffier

The Kitchen Brigade System

• A system of organization • Created by Georges-Auguste Escoffier• Evidence of brigade-style culinary

arrangements in late medieval France and English

• The system delegates responsibilities to different individuals that specialize in certain tasks.

Pre-testMatch the title with the position description.

1. Executive Chef2. Sous Chef3. Saucier4. Poissoner5. Rotisseur6. Grillardin7. Garde Manger8. Patissier9. Tournant10. Expediter

a. Relief Cookb. Fishc. Broiled and Deep Friedd. Pastries and Dessertse. Takes orders from wait

staff and passes them on to cooks

f. Cold Foodsg. Second in Commandh. Sauces, Stews, Stocksi. Chef in chargej. Roasted and Braised

Meats

Executive Chef

• Chef in charge• Aka: Chef de cuisine

Sous Chef

• Second in command of production and staff supervision

• Aka: sous-chef de cuisine

Chef de partie

• Senior Chef• Responsible for managing a specific

station in the kitchen where they specialize in preparing particular dishes

Demi-Chef

• Those that work in a lesser station than a chef de partie

Commis

• Junior cook• Also works in a particular station but

reports directly to the chef de partie• Takes care of the tools in that station

Apprentice

• Students gaining knowledge• Usually entrusted with preparatory and/or

cleaning work.

Entremetier

• Prepares soups and other dishes not involving meat or fish

• Includes vegetable and egg dishes– Head of potager and legumier

Potager

• Soup cook

Legumier

• Prepares vegetable dishes

Saucier

• Prepares sauces as well as warm hors d’oeuvres and works the saute.

Poissoner

• Prepares fish and seafood dishes

Rotisseur

• Roasting cook• Manages team that roasts, broils, and

deep fries

Grillardin

• Grill Cook• In a large kitchen, this person prepares

grilled foods instead of the rotisseur.

Friturier

• Fry Cook• In a large kitchen, this person prepares

fried foods instead of the rotisseur.

Garde Manger

• Responsible for preparing cold hors d’oeuvres, salads, sandwiches, etc.

• Also organizes large buffet displays and charcuterie items

Patissier

• Prepares desserts and other meal end sweets– Position is over Confiseur, Glacier,

Decorateur, and Boulanger

Confiseur

• Prepares candies and petits fours

Glacier

• Prepares frozen and cold desserts

Decorateur

• Prepares show pieces and specialty cakes

Boulanger

• Prepares bread, cakes, and breakfast pastries

Boucher

• Butchers meats, poultry, and sometimes fish

Cuisinier

• This position is an independent one where they usually prepare a specific dish in a station.

Tourant

• Relief Cook or extra hand in the kitchen

Expediter/Aboteur

• Takes orders from wait staff and passes them on to cooks

Plongeur

• Cleans dishes and utensils• Sometimes entrusted with prep work

Marmiton

• Pot and pan washer

Organization of Modern Kitchen

• The way the kitchen is organized depends on many factors:– The menu – Type of Establishment

• Hotel, Institutional Kitchens, Catering, Quick service restaurants, carry-out, etc.

– Size of operation– Physical Facilities and Equipment Available

In Reality

• The Classical Brigade System would be replaced by grouping two jobs or more together.– One person working the grill, fryer, and

broiler.• If the task is simplistic, may only require a

chef, two cooks, and two assistants.